Balsamic Salmon Quinoa Lettuce Cups
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 2 head of iceberg lettuce
  • 1 cup dry quinoa
  • 1 lb wild salmon fillet
  • 3 cups broccoli, chopped finely
  • 1 bell pepper, chopped finely
  • ½ small red onion, minced (makes around ¼ cup)
  • Optional: 2 avocados, diced
  • Optional: 1-2 tablespoons hemp hearts
  • Balsamic dressing
  • ¼ cup cold-pressed olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon grainy mustard
  • 2 teaspoons maple syrup
  • 1 garlic clove, minced
  • A few dashes each of sea salt and freshly cracked black pepper
DIRECTIONS:
  1. Preheat oven to 400°. Place the quinoa in a large pot with 2 cups of water and bring to a boil then reduce heat to low, cover with a tight fitting lid and leave to simmer for 20 minutes. Meanwhile, set the salmon up skin side down on a parchment paper lined baking sheet and sprinkle with sea salt and pepper. Put it in the oven once the quinoa is boiling because it also takes 20 minutes. Chop the broccoli, pepper and onion and place them all in a large bowl and set aside. Mix all the dressing ingredients together and set aside. Once the quinoa is done place it in the bowl with the vegetables. Peel the skin off the bottom of the salmon and cut it into bite sized pieces then add it to the vegetables along with the dressing and hemp hearts. Stir to combine then add in the avocado last and serve the mixture in one large or individual bowls with the lettuce on the side.
Recipe by Love from the Land at https://www.lovefromtheland.com/balsamic-salmon-quinoa-lettuce-cups/