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!
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
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.