Wild Caught Salmon with 8 Organic Vegetables and Organic Quinoa – An Organic Dinner
I wanted to share a fantastic recipe with everyone that it pretty much my staple food for dinner. Wild caught salmon and with 8 different organic vegetables and organic quinoa. Here is what you need:
Ingredients:
Wild Caught Salmon
Organic Vegetables – California Style Blend (Whole Foods $2.49)- Broccoli, Cauliflower, and Carrots. Mediterranean Blend (Whole Foods $2.49)- Zucchini, Yellow Squash, Carrots, Green Beans, Red Peppers, Onions
Organic Quinoa (2 Cups)
Organic Coconut Oil
Organic Honey
Organic Lemons or Lemon Juice
Organic Garlic
Organic Basil and Oregano
The Ingredients
First – The Quinoa:
I cook off my quinoa for the week on Sundays. Here is how I do it.
Add 4 cups of water to a pot and bring it to a boil.
Once boiling add 2 cups of quinoa and bring back to a rapid boil.
Once boiling, turn down to low and let simmer for 10 minutes on low
After 10 minutes, add 3-4 tbsp of organic honey and stir. Let simmer for another 5-7 minutes
Next- The Vegetables:
Add 4 tbsp of Organic coconut oil to a “wok” style pan and turn to high. Wait 1 minute.
Add frozen vegetables, chopped organic garlic and 1/2 cup of water to the pan.
Let vegetables steam until the water is gone stirring frequently
Sprinkle with oregano and basil
Veggies Steaming
Last- The Wild Caught Salmon:
Pre-heat oven to 400
Put a piece of aluminum foil on a cookie sheet and put salmon on top of the foil skin side down
Sprinkle oregano and basil on salmon and then squeeze a lemon over it all
Bake at 400 for 15 minutes
Salmon Cooking
At this time and Temperature the salmon skin will stick to the foil and the meat comes off clean
The skin stays!
Plate the quinoa on half the plate and serve the vegetables over the quinoa. Add the salmon the other other side of the plate and squeeze a bit of fresh organic lemon over everything
