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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the peaches, sweet pepper, and remaining vinaigrette to the quinoa. Stir to combine.

  • 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

328 calories; 15 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 62 mg cholesterol; 198 mg sodium. 797 mg potassium; 21 g carbohydrates; 2 g fiber; 6 g sugar; 26 g protein; 0 g trans fatty acid; 241 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 69 mcg folate; 3 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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