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Recipe Summary

prep:
15 mins
grill:
8 mins to 12 mins
cook:
15 mins
Servings:
4
Yield:
about 2 1/2 cups quinoa
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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; total fat 15g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 62mg; sodium 198mg; potassium 797mg; carbohydrates 21g; fiber 2g; sugar 6g; protein 26g; trans fatty acid 0g; vitamin a 241IU; vitamin c 20mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 1mg; folate 69mcg; vitamin b12 3mcg; calcium 30mg; iron 2mg.
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Reviews

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