Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results!
2 tbls. olive oil, divided
1 cup finely chopped red onion
1 cup finely chopped fennel
2 cups water
1/2 tsp. salt or to taste
1 cup quinoa, rinsed and drained
1 14.5 ounce can diced tomatoes, preferably fire-roasted, undrained
1 pound salmon fillets, skin removed, cut into 1 inch chunks
1/4 cup tightly packed chopped fresh dill
1 tbls. fresh lemon juice and zest of 1 small lemon
1) Heat 1 tbls. oil in heavy, 3 quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes.
2) Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6-8 minutes.
3) Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 2-5 minutes (I had to add a little more water so that it did not get to dry). Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tbls. of olive oil. Add salt to taste, if needed.
Servings: 4
Calories per serving: 471
