- 1/2 cup uncooked quinoa, rinsed and drained
- 1 tablespoon lime juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons honey
- 3/4 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 peach, pitted and chopped (about 3/4 cup)
- 1 small green sweet pepper, finely chopped (1/2 cup)
- 4 4 ounces fresh salmon fillets, about 1-inch thick
1. In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl; cool slightly.
2. Meanwhile, in a small bowl combine the lime juice, shallot, honey, ginger and salt. Whisk in the oil. Set aside 1 tablespoon of the mixture in a shallow dish.
3. Add the peaches, sweet pepper, and remaining vinaigrette to the quinoa. Stir to combine.
4. Coat the salmon with the vinaigrette mixture in dish. Grill the salmon on a greased grill rack over medium heat. Grill for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once half way through grilling. (Or cook in a heavy skillet over medium-high heat for 8 to 12 minutes or until fish flakes with a fork, turning fish once halfway through cooking.) Serve the salmon with the quinoa pilaf.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 328, Fat, total (g): 15, chol. (mg): 62, sat. fat (g): 2, carb. (g): 21, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 2, sugar (g): 6, pro. (g): 26, vit. A (IU): 241, vit. C (mg): 20, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 10, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 69, Cobalamin (Vit. B12) (µg): 3, sodium (mg): 198, Potassium (mg): 797, calcium (mg): 30, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.