This recipe is packed with fiber, protein, good fats, vitamins, and minerals - making it PERFECT for a blood sugar stabilizing dinner.
Here's what you need
1 lb salmon filets
1/4 tsp salt
1/4 tsp ground pepper
4 C green beans, trimmed and cut into 1 inch pieces
1 3/4 C water
3/4 C quinoa (I use red, but white is just as good)
3 Tbsp lemon juice
2 Tbsp olive or avocado oil
1 tsp garlic
1/2 tsp dried oregano
2 roma tomatoes, chopped
1/2 C feta
Here's how you make it
Preheat oven to 400F. Line a large baking sheet with tin foil. Place salmon on sheet and sprinkle with salt and pepper. Bake 20-25 mins, let rest 5 minutes.
Meanwhile, add quinoa and water to a boil in a medium pot. Cover, reduce heat to low and cook for 15-20 minutes until the water is absorbed. Fluff with a fork when finished.
Steam the green beans in a steamer basket over 1 inch water on the stove for about 5 minutes, or microwave with 1 Tbsp of water for 3 minutes.
Whisk together lemon juice, garlic, oregano, and a dash of salt in a small bowl.
To assemble, place quinoa in a large bowl. Arrange salmon, tomatoes, feta cheese, and green beans on top of quinoa, and drizzle with the dressing.
(Makes 4 servings)
You can prep this ahead!
In the morning, or on the Sunday before (whatever your least busy day is)
Cut veggies ahead.
Thaw salmon if using frozen.
Mix dressing up to 2 days ahead, shake again before use to mix well.
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