Pan seared salmon fillet on a bed of soft, flavorful quinoa 'risotto'. It's a lighter dish than regular risotto, so it's perfect for some warmer days ahead, and is very easy to make.
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Ingredients (2 servings)
1 small yellow onion
170g quinoa (1 cup)
480ml almond milk (2 cups)
240ml vegetable broth (1 cup)
2 tsp Italian herbs
2 salmon fillets
1 tsp olive oil
-Salt, to taste
-Pepper, to taste
Rinse quinoa very well and drain.
Heat up olive oil in a large non-stick skillet and over medium heat. Add diced onion and sauté for a few minutes until translucent and fragrant.
Add quinoa, almond milk, vegetable broth and Italian herbs. Bring to a boil then reduce heat. Cover with a lid and let simmer for 30 minutes. Give it a stir every once in a while. Turn down the heat and add a splash of water if it's drying out before the quinoa becomes soft and creamy.
When quinoa is soft and creamy, season with salt and pepper to taste. Set aside and keep warm.
Heat up a non-stick skillet over medium heat. Add salmon fillets and let sear for 3-4 minutes on each side. Season liberally with salt and pepper while cooking.
Serve seared salmon on top of a bed of quinoa risotto with you favorite vegetables. Enjoy!
Make sure you rinse quinoa very well before cooking otherwise it can sometimes have a bitter taste.
I used tricolor quinoa but you can use white quinoa if you want.
Serve this dish with a side of your favorite vegetables for a balanced meal!