A vibrant, delicious solution that marries the rich flavors of salmon with the nutty goodness of quinoa, glazed with a sweet and spicy chili sauce, complemented by fresh veggies and savory toppings.
Ingredients
Scale:
4 salmon fillets (6 oz each)
1 cup quinoa (dry)
2 cups water or broth
1/2 cup sweet chili sauce
1 cup bell peppers (any color), diced
1/4 cup green onions, sliced
1/4 cup cilantro (optional), chopped
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. Combine it with water or broth in a saucepan, and bring to a boil.
Once boiling, reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the quinoa cooks, prepare the salmon. Place it on a lined baking sheet and season with salt and pepper.
Brush the sweet chili sauce generously over each salmon fillet.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
During the last 5 minutes of baking, add diced bell peppers to the baking sheet if desired. This allows them to roast slightly.
When done, fluff the quinoa with a fork and divide it among four bowls.
Top each bowl of quinoa with a salmon fillet, roasted bell peppers, and a sprinkle of green onions and cilantro.
Drizzle any remaining sweet chili sauce over the top for extra flavor before serving.
