Ingredients

The following ingredients have 2 Servings
  • 1/2 cup quinoa
  • 3/4-1 cup vegetable broth
  • 1 teaspoon extra virgin olive oil
  • 2 salmon steaks (each 1/4 pound, drizzled with gluten-free tamari, salt, and lemon juice)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup dried apricots (sliced)
  • 1/2 cup slivered almonds (chopped)
  • 1 teaspoon extra virgin olive oil
  • 1 cup packed arugula
  • For the dressing:
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp mayonnaise

Instruction

  • Heat pot over medium heat and add 1 teaspoon olive oil. Add quinoa and cook until lightly toasted, stirring frequently. Add broth, salt to taste and bring to a boil, reduce heat and simmer, covered until cooked through (15-20 minutes).
  • In a separate pan heat 1 teaspoon olive oil over medium heat and lightly toast chopped almonds until browned, stirring frequently to make sure they don't burn. Remove almonds and set aside.
  • In same pan heat 1 tablespoon olive oil over medium-high heat and add salmon steaks when oil is hot, almost sizzling. Cook salmon steak for a few minutes per side until browned and crispy on the outside. Test the center to see if the fish is cooked through.
  • In a small bowl combine the dressing ingredients and whisk until smooth.
  • In a large bowl combine quinoa, almonds, apricots and arugula. Top with dressing. Mix.
  • Serve topped with salmon steak.