Salmon and Red Quinoa Salad with Pistachios
Many people know about regular white quinoa; however red quinoa provides the same complete protein and essential amino acids. Quinoa contains more than twice the amount of protein than rice, is easy to digest and does not have a strong flavor. Red quinoa contains a slightly earthier flavor than white quinoa.
Yield: 4 servings
3 tablespoon olive oil, divided
1 medium shallot, minced
1 medium garlic clove, minced
1 cup red quinoa, rinsed
1-1/2 cups vegetable broth, low-sodium
1/4 cup unsalted pistachios, roughly chopped
2 tablespoons minced flat-leaf parsley
1 tablespoon minced mint
Kosher salt and freshly ground black pepper
4 (5-ounce) salmon filets, skinless and pin-bones removed
1/2 cup nonfat Greek style yogurt
1 teaspoon lemon zest
1 teaspoon lemon juice
Preheat oven to 400 degrees, placing a rack in the center of the oven.
Place a medium saucepan on the stove over a moderate heat and add 1 tablespoon of olive oil. When the oil is shimmering, add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the quinoa and cook, stirring frequently, until the quinoa starts to toast and present a toasty aroma, about 5 minutes. Add the vegetable broth, bring to a boil, stirring frequently. Reduce the heat to moderate-low, cover and simmer gently until the quinoa is tender, about 20 to 25 minutes. Remove the pan from the heat and using a fork, gently fluff the quinoa and allow to cool for 5 minutes. Using a silicone spatula, gently fold in the pistachios, parsley and mint. Taste and adjust seasoning with salt and pepper.
To cook salmon: While the quinoa is cooking, you may choose to prepare the salmon. Season the salmon with salt and pepper. Place an oven proof skillet on the stove over a moderate heat and add the remaining oil. When the oil is shimmering, carefully place the salmon fillets, top side down first, in the pan. Cook without moving the salmon, until brown, about 2 minutes. Using a fish spatula, turn the fish over. Transfer the salmon to oven. Cook until the salmon is just starting to flake, but is still pink in the middle, about 7 minutes. Transfer the salmon to a plate and loosely tent with foil and set aside.
Make the sauce: In a small mixing bowl, whisk together the yogurt, lemon zest and juice.
To serve: Divide the warm quinoa between 4 dinner plates. Place the salmon on the side or top of the quinoa and serve immediately with a dollop of the lemon yogurt on top.