Lemon and Coriander Quinoa Pilaf with Baked Salmon

The vegetables are added right at the end thus preserving all their goodness. This dish is packed with fibre too so you will feel fuller longer. We’ve paired it with some lightly baked salmon however it is great on its on for a vegetarian supper.

Add whichever vegetables you fancy: the more the merrier and healthier!

Prep time: 10 minutes
Cook time: Realistically around 30 minutes but it should be less Ingredients
Serves 3 – 4

• 1 fillet of salmon per person
• 200 gms Quinoa*, rinsed well
• 600 mls of vegetable stock
• 2 tablespoons of olive oil
• 1 Red onion, sliced (ours weighed around 150 – 160 gms)
• 3 cloves garlic, crushed
• 1 Heaped teaspoon of chopped chillies, fresh or frozen. We used red which weren’t overly hot
• 1 Lemon, juiced and then the peel removed
• 30 gms of fresh coriander chopped, frozen will do
• 250 gms of vegetables, we used a mix of tenderstem broccoli and green beans, chopped into 5 -8 cm(2 – 3 inch) lengths

*Quinoa generally cooks up to twice the volume you start with and the standard serving size is 60 grams per person of uncooked quinoa. As a guide use 1 part quinoa to 3 parts liquid.

Method

Heat oven to 220 C/ 425 F or Gas mark 7

1. In a large open pan with a lid, gently cook the onions, garlic and chilli for around 5 minutes.
2. Add the quinoa and the stock, stir well.
3. Bring to the boil, then add the lemon peel, turn down to a gentle simmer and put the lid on.
4. After 20 minutes, add the chopped vegetables on the top, return the lid and turn off the heat but leave on the hot cooker.
5. Then put the salmon fillets on a flat baking tray, in the hot oven for 8 – 10 minutes. Check after this time to see if they are done. This will depend on how thick they are; they may need another couple of minutes.
6. When the salmon is cooked, remove from the oven and check the quinoa. It should be soft and fluffy with all the liquid used up. Remove the peel and stir the vegetables in gently.
7. Stir in the chopped coriander and dish up on warm plates.
8. Just before serving, drizzle the lemon juice over the quinoa and salmon.