Cedar Plank Salmon, Quinoa and Grilled Zucchini

Ingredients

• 1 cup quinoa (any color will work)
• 2 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil (optional, for toasting)

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 well.
2. 2

   Toast the quinoa (Optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa.
   • Toast for 1-2 minutes, stirring constantly, until the grains are dry and smell nutty.
3. 3

   Cook the quinoa

   • Carefully pour the water or broth into the saucepan with the quinoa.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes.
4. 4

   Rest and fluff the quinoa

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • Remove the lid and gently fluff the quinoa with a fork, separating the grains.
   • Serve warm as a side dish or let it cool to use in salads.

Ingredients

• 4 pcs Zucchini (medium, about 800g total)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pcs Lemon (cut into wedges, for serving)

Instructions

1. 1

   Prepare the Grill and Zucchini

   • Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
   • While the grill heats, wash and pat dry the zucchini. Trim off both the stem and blossom ends.
   • Slice each zucchini lengthwise into uniform planks, about 1/2-inch thick. Consistent thickness ensures even cooking.
2. 2

   Season the Zucchini

   • Place the zucchini planks in a large bowl or on a baking sheet.
   • Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and freshly ground black pepper.
   • Use your hands or tongs to gently toss the planks, ensuring each one is lightly coated on all sides with oil and seasonings.
3. 3

   Grill to Perfection

   • Place the seasoned zucchini planks directly on the hot grill grates, perpendicular to the bars to get the best grill marks.
   • Grill for 3-4 minutes on the first side, without moving them, until they are tender and have developed a nice char.
   • Using tongs, flip the planks and grill for another 3-4 minutes on the second side until tender-crisp. Be careful not to overcook, as they can become mushy.
4. 4

   Serve and Garnish

   • Carefully remove the zucchini from the grill and arrange them on a serving platter.
   • Squeeze the fresh lemon wedges over the hot zucchini for a burst of bright flavor.
   • Serve immediately as a delicious, healthy side dish.