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staying creative : desperate fridge dinner winner

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This week’s picture comes with a recipe! It’s a 2 for 1 deal!

So last night. Dinner. Go out? No. Smoothie bowl? Been there, done that, more times than I remember…this week. Something healthy? And easy? And using up old groceries? YES.

I had frozen salmon in the freezer and quinoa in the pantry. The spinach and arugula expired a few days ago but what’s in a stamped date? Everything else was added on the fly.

Winner, winner, desperate fridge dinner!

Ingredients:

Spinach and Arugula salad base

For the quinoa:

  • 1/4 cup quinoa dry, rinsed and drained
  • 1/2 cup water
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • sliced scallions (about 2 Tbsp)
  • fresh parsley (about 2 Tbsp)
  • fresh ground garlic salt to taste

For the salmon:

  • 4 oz. salmon filet
  • 1/2 Tbsp maple syrup
  • 1/2 Tbsp dijon mustard
  • 1/2 Tbsp apple cider vinegar

Directions:

Boil the quinoa until water has been absorbed, about 15 minutes. When just a little water remains, turn the heat off and let sit, covered, for another 5 minutes or so. Fluff with fork and add remaining ingredients.

While the quinoa is boiling, whisk together the maple syrup, mustard, and vinegar for the salmon glaze. Coat a grill pan with non-stick spray and heat to medium-high before adding the salmon. Cook each side for 4-6 minutes, adding glaze as you flip.

Make a bed with the salad, add the quinoa, and top with the salmon.

Healthy old groceries dinner in under 30 minutes.

As Nike would say, BOOM.