Healthy Salmon Dinner with Collard Greens and Quinoa-Based Tabouleh Salad

Salmon: A protein source high in omega-3 fatty acids and high in vitamin D.

Collard greens: a good source of vitamin C and soluble fiber, and contains multiple nutrients with potent anticancer properties.

Quinoa: a sprouted seed high in protein, containing essential amino acids and dietary fiber. Quinoa is also gluten free.

The dinner I made tonight contained all of the above, with a bit of sprucing up, of course!

First, I put 1 cup quinoa into a saucepan with 2 cups water. As it came to a boil, I turned it down to simmer for 10 minutes (or, until all of the water was absorbed).

I preheated the oven to 350 degrees Fahrenheit and splashed the inside of a Pyrex casserole dish with a bit of olive oil and placed the pieces of salmon skin-side down. I salt and peppered the fish along with a spritz of lemon juice and a sprinkle of sesame seeds. In the oven it went for 30 minutes.

I cut off the thick part of the stem from the collard greens, roughly chopped the leaves and threw them into a pot of boiling water for about 5 minutes, then blanched the leaves in ice water. I put about a tablespoon of olive oil into a large frying pan and added some chopped garlic and white onion. When the onion turned translucent, I added the collard greens and sprinkled them with a bit of salt and pepper. I allowed them to saute in the frying pan for another 8-10 minutes.

In the meantime, I had chopped 3 tomatoes, about a 1/4 of a white onion and an entire bunch of fresh parsley. When the quinoa finished, I added lemon juice, a bit of olive oil, the chopped tomatoes, onions and parsley. I also added about a teaspoon of apple cider vinegar (I LOVE a.c.v.)!! Salt and pepper to taste. This is my quinoa version of Tabloueh Salad that I have been making for the last 4 years. We ate it warm tonight, but it’s awesome cold especially once it has sat in the juices for 24 hours!

Once plated, everything was spritzed with a bit of lemon juice and served with a TALL glass of water! Colorful, filling, healthy and super tasty! Yuummm!!

P.s. Because of the high level of protein within the quinoa, the tabouleh salad is a great mid-day snack option!

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One Response to Healthy Salmon Dinner with Collard Greens and Quinoa-Based Tabouleh Salad

  1. mom says:

    and vinegar with Mother makes this meal a bit more “clean”!

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