Lemon Dill Baked Salmon, Simple Boiled Quinoa and Roasted Asparagus with Black Pepper

Ingredients

• 1 cup quinoa (any color, rinsed)
• 2 cup water

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa into a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 1 minute, rubbing the grains between your fingers.
   • Drain the quinoa completely. This step is crucial to remove the natural bitter coating called saponin.
2. 2

   Cook the quinoa

   • In a medium saucepan, combine the rinsed quinoa and water.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid.
   • Simmer for 15 minutes, or until all the water has been absorbed. Avoid lifting the lid during this time.
3. 3

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • After resting, remove the lid and gently fluff the quinoa with a fork to separate the grains.
4. 4

   Serve

   • Serve the quinoa warm as a side dish, or allow it to cool before using in salads or for meal prep.

Ingredients

• 450 g asparagus (about 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper (coarsely ground)
• 1 tbsp lemon juice (freshly squeezed, for serving (optional))

Instructions

1. 1

   Preheat oven and prepare the asparagus

   • Preheat your oven to 400°F (200°C).
   • Wash the asparagus spears and pat them dry thoroughly.
   • Trim off the tough, woody ends of the asparagus stalks.
2. 2

   Season the asparagus

   • Place the trimmed asparagus on a baking sheet in a single layer.
   • Drizzle with olive oil, then sprinkle with salt and coarsely ground black pepper.
   • Toss gently with your hands to make sure each spear is evenly coated.
3. 3

   Roast the asparagus

   • Arrange the seasoned asparagus in a single layer on the baking sheet, ensuring they aren't overcrowded.
   • Roast for 10-12 minutes, or until the spears are tender-crisp and slightly browned.
   • The exact time will depend on the thickness of your asparagus spears.
4. 4

   Garnish and serve

   • Remove the baking sheet from the oven.
   • Squeeze fresh lemon juice over the hot asparagus, if using.
   • Serve immediately as a delicious side dish.