Quinoa Pilaf With Salmon Spinach And Mushrooms Recipes

QUINOA PILAF WITH SALMON, SPINACH AND MUSHROOMS

Steps:

• Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
• In the meantime, wash and chop all the vegetables.
• In a saucepan, place quinoa and 2 cups of water and bring to a boil.
• Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
• Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
• When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
• Add the vegetables and mix again. Season with salt and pepper.
• Infuse love into food and serve!

MUSHROOM AND QUINOA PILAF

Steps:

• In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
• Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
• Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
• Remove from heat and stir in parmesan, parsley and vinegar.

BAKED SALMON WITH TOMATOES, SPINACH AND MUSHROOMS

Steps:

• Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
• Mix remaining ingredients until well blended, then spoon over the salmon.
• Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.