Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date To

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

2 Skin-On Salmon Fillets

½ cup Red Quinoa

1 Lemon

1 Zucchini

6 oz Carrots

2 cloves Garlic

2 Tbsps Sliced Roasted Almonds

1 oz Dried Medjool Dates

½ cup Plain Nonfat Greek Yogurt

1 oz Sliced Roasted Red Peppers

¼ tsp Crushed Red Pepper Flakes

1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Instructions

1 Cook the quinoa Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Combine the sliced carrots and zucchini pieces in a bowl. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Quarter and deseed the lemon. Pit and roughly chop the dates. Place in a bowl; add the almonds and the juice of 2 lemon wedges. Stir to combine.

3 Cook the vegetables In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the reserved bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. * An instant-read thermometer should register 145°F.

5 Finish & serve your dish To the pot of cooked quinoa, add the cooked vegetables, chopped peppers, and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date-almond mixture. Enjoy!

1 Cook the quinoa Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Combine the sliced carrots and zucchini pieces in a bowl. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Quarter and deseed the lemon. Pit and roughly chop the dates. Place in a bowl; add the almonds and the juice of 2 lemon wedges. Stir to combine.

3 Cook the vegetables In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the reserved bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. * An instant-read thermometer should register 145°F.

5 Finish & serve your dish To the pot of cooked quinoa, add the cooked vegetables, chopped peppers, and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date-almond mixture. Enjoy!

Nutrition

• Calories: 690