Moroccan Spiced Salmon on a bed of Quinoa
by Julie Gilbert
A Vitamin D Rich Recipe
Morrocan Spiced Salmon on a Bed of Quinoa
Rated 5.0 stars by 1 users
Category
Entree
Servings
4
A delicious recipe full of Vitamin D
AuthorJulie Gilbert
Ingredients
- 1 cup quinoa
- 1 1⁄4 cups chicken stock or more if needed
- 1⁄2 cup fresh parsley, chopped
- 1⁄4 cup raisins (preferably golden), plumped in hot water for a few minutes
- 2 Tbsp pine nuts, toasted in a pan or the oven for a few minutes
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄4 tsp cumin
- 1⁄8 tsp cinnamon
- 1⁄8 tsp cayenne
-
4 skinless salmon fillets (4–6 oz each)
Directions
- 1.Preheat the oven to 350°F.
2.Prepare the quinoa according to package instructions, using chicken stock instead of water.
- 3.Stir in the parsley, raisins, and pine nuts. Cover and keep warm.
4.Combine the salt, black pepper, cumin, cinnamon, and cayenne and rub over the salmon fillets.
5.Place on a baking sheet and bake until the fish flakes with gentle pressure from your finger, 10 to 12 minutes, depending on the thickness of the salmon.
- 6. Serve each salmon fillet over a generous scoop of the quinoa pilaf.
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