Roasted Salmon and Squash with Tricolour Quinoa
This brightly-coloured dish of Roasted Salmon and Squash is rich in beta carotene and omega 3s.
Best Health magazine, October 2015; Photo by Jim Norton
| Servings |
| 6Servings |
| Servings |
| 6Servings |
Ingredients
- 2 cups sodium-reduced chicken or vegetable broth
- 1 cup tricolour quinoa rinsed and drained
- 1 cup frozen shelled edamame thawed
- 1 cup corn kernels thaw if frozen
- 1 lb butternut squash peeled and seeded (about ½ squash)
- 4 tsp canola oil or olive oil
- 1 tsp paprika
- ¾ tsp salt
- ¾ tsp pepper
- 1 tbsp Dijon mustard
- 6 skinless centre-cut salmon fillets (each 4 oz/125 g)
- ⅓ cup feta cheese crumbled
- ⅓ cup sliced almonds toasted, (optional)
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Bring broth to a boil in a medium saucepan; stir in quinoa, reduce heat to medium-low, cover and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat; immediately add edamame and corn (no need to stir). Cover and let stand for 10 minutes.
- Cut squash into 1-inch (2.5 cm) cubes to make about 4 cups (1 L). Toss with half of the oil, the paprika and half each of the salt and pepper. Spread out on a large parchment paper-lined baking sheet; roast in a preheated 400°C (200°C) oven for 20 minutes.
- Meanwhile, stir remaining oil with mustard and remaining salt and pepper; brush all over tops of salmon. At the 20-minute mark, stir squash. Add salmon pieces to squash tray, pushing aside squash as necessary to make space for salmon (allow a bit of space between each piece). Continue roasting until squash is tender and golden brown around edges and salmon is cooked through and flakes when tested with a fork, about 10 minutes.
- Stir and divide quinoa mixture among plates. Top each with some of the squash and salmon; sprinkle with feta and top with almonds, if using.
Recipe Notes
Tip: If tricolour quinoa is unavailable, use a mixture of red and black or use regular quinoa instead.
Per serving: 400 calories, 32 g protein, 15 g fat (3 g saturated fat), 36 g carbohydrates, 5 g fibre, 69 mg cholesterol, 643 mg sodium
