From September 2011:
1/2 C Quinoa, rinsed
1 C water (or 1/2 C Water and 1/2 C low sodium vegetable stock)
8 oz. wild salmon
1/2 C grape tomatoes
1/4 C chick peas
1 TBSP coconut oil
1/2 lemon, juiced
1/2 lime, juiced
Bring water to a boil. In the meantime, rinse quinoa in a fine mesh strainer. Add the rinsed quinoa to the pot of water and simmer for 15 minutes or until liquid is absorbed. Set aside.
To prepare the salmon, rinse and then add juice of lemon and lime. In a saute pan, heat up coconut oil then place salmon and saute each side for 5 minutes- saute longer if you like your salmon more well done.
Add salt and pepper to taste.
Spoon out 1/2 C quinoa on each plate then place 4 ounces of the cooked salmon on top and add grape tomatoes and chick peas. Serve with steamed asparagus or broccoli.
This recipe serves two people. Enjoy!