Quinoa Pilaf With Salmon, Spinach and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, for more gluten-free, low-GI recipes. Ingredients:
5 ounces wild salmon fillets |
1 tablespoon white wine or 1 tablespoon sake |
1 cup quinoa |
1 tablespoon olive oil |
1/4 large onion, diced |
1 garlic clove, minced |
7 mushrooms, sliced |
3 bunches spinach, roughly chopped |
salt |
pepper |
Directions:
1. Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
2. In the meantime, wash and chop all the vegetables.
3. In a saucepan, place quinoa and 2 cups of water and bring to a boil.
4. 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.
5. 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.
6. 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.
7. Add the vegetables and mix again. Season with salt and pepper.
8. Infuse love into food and serve!
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