Baked Salmon with Quinoa and Roasted Vegetables

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 1 pcs broccoli (medium head, cut into florets)
• 2 pcs carrot (medium, peeled and sliced into rounds)
• 1 pcs bell pepper (large, red, deseeded and chopped)
• 1 pcs zucchini (medium, sliced into half-moons)
• 1 pcs red onion (medium, cut into wedges)
• 2 tbsp olive oil
• 4 pcs garlic (cloves, minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat the oven and prepare the vegetables

   • Preheat your oven to 400°F (200°C).
   • Wash and chop all the vegetables as described and place them in a large mixing bowl.
2. 2

   Season the vegetables

   • Drizzle the olive oil over the chopped vegetables.
   • Add the minced garlic, dried oregano, dried thyme, salt, and black pepper.
   • Toss everything together until the vegetables are evenly coated with oil and seasonings.
3. 3

   Roast the vegetables until tender

   • Spread the seasoned vegetables in a single layer on a large baking sheet.
   • Roast for 20-25 minutes, flipping them halfway through.
   • The vegetables are done when they are tender and have slightly browned, caramelized edges.
4. 4

   Serve immediately