Grilled Salmon with Lemon and Dill, Quinoa Pilaf and Steamed Asparagus

Ingredients

• 1.5 cups Quinoa (Any color will work)
• 2 tbsp Olive Oil
• 1 medium Onion (Finely chopped)
• 2 medium Carrots (Finely diced)
• 3 cloves Garlic (Minced)
• 3 cups Vegetable Broth (Low sodium preferred)
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 cup Frozen Peas
• 3 tbsp Fresh Parsley (Freshly chopped)
• 0.25 cup Sliced Almonds (Toasted, for optional garnish)

Instructions

1. 1

   Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 1 minute. Drain completely. This step is crucial to remove the natural bitter coating (saponin).

2. 2

   In a medium pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and diced carrots. Sauté for 5-6 minutes, stirring occasionally, until the onion is translucent and softened.

3. 3

   Stir in the minced garlic and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.

4. 4

   Add the well-drained quinoa to the pot. Stir constantly for 1-2 minutes to lightly toast the grains. This enhances their natural nutty flavor.

5. 5

   Pour in the vegetable broth, and add the bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

6. 6

   Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes. Do not lift the lid during this time.

7. 7

   After 15 minutes, remove the pot from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and absorb any remaining moisture, making it fluffy.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.