Mexican Quinoa Bowl with Roasted Salmon and Cilantro-Lime Dressing

By -
I could eat salmon daily if it was financially responsible. This was another yummy quinoa dish that was all enjoyed. The only thing I wish I had done differently was get a better sear on the salmon. Next time.

Mexican Quinoa Bowl with Roasted Salmon and Cilantro-Lime Dressing

2 boneless, skinless salmon fillets
1 c. cooked quinoa
1 (15oz) can black beans, rinsed and drained
14 oz corn
1 tbsp minced garlic
3 tbsp chopped green onion
1/4 c. chopped cilantro
2 tbsp lime juice
1/2 tsp cumin
S&P
1/4 c. evoo
1 roma tomato, diced
1 avocado, diced
extra cilantro for garnishing

Preheat oven to 400. Pat salmon fillets dry. Generously coat both sides of each filet with evoo and season with s&p. Heat an oven-proof skillet over medium-high heat. Place salmon fillets in the skillet and sear on each side for about 2 minutes, they should be nice and golden. Place skillet in the oven and roast for 6-10 minutes (or until cooked through).

While the fillets are roasting, combine quinoa, black beans, corn, garlic, green onion, cilantro, 2 tbsp lime juice, 1/2 tsp cumin in a medium saucepan. Cook over medium heat until warmed.

Divide the quinoa-black bean mixture into serving dish. Top with salmon fillet, then tomato, avocado, and fresh cilantro. Drizzle with cilantro-lime dressing (recipe below), toss to combine. (I completely forgot about this dressing when I made it, so, it was really delicious even without it, but I do look forward to trying it with the dressing next time!)

Cilantro-Lime Dressing

1/2 c. evoo
juice of 1 lime
2 tbsp plain nonfat yogurt (i'd probably use greek yogurt)
1 tbsp honey
1 1/2 tsp vinegar
1/2 c. chopped cilantro
1/2 tbsp minced garlic
S&P to taste

Bon Appetite! 

Comments

  1. jeff and alli11/26/2014

    i like the dressing, haven't tried the rest yet

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t
Read more

Galette des Rois

By -
Image
January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.   The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown.  This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries.  Try it out, it is reall
Read more