Friggin' Good Quinoa

By: Zoie Harker

Cook Time: Approx. 20 min.

Ingredients:

Quinoa	1 cup
Water	2 cups
Salt	1 tsp.
Garlic (minced)
Coriander
Cumin
Sugar
Black Pepper
(Garam Masala-Optional)
Salmon Filet	1
Apple	1 whole
Butter	1/8 cup(ish)
Celery	½ small stalk
Cilantro	handful
Red Pepper Flakes
Lime	1 whole
Green Onion	2 stalks or so
Chicken Stock	¼ cup

Quinoa

Mix Quinoa and water in a sauce pan on high heat and bring to a boil.

Once at a boil, reduce to medium high and stir in salt, garlic, coriander, cumin, sugar, black pepper, and garam masala. Put lid on and let simmer 15 min.

Salmon

Melt butter in a small frying pan on medium high heat. While the butter is melting, slice celery and ¼ of the apple and create a single layer in the butter. 

Once the butter starts bubbling, gently lay the salmon filet on the bed of apple and celery. Turn to high heat, and leave the filet for 3 minutes.

After 3 minutes, sprinkle the salmon with a bit of red pepper flakes and gently flip to the other side. Allow to cook another 3 minutes, not moving the filet at all.

Sprinkle a bit of red pepper flakes on the other side.

Add in half of the cilantro and leave to cook 1-2 more minutes, allowing the apples to char slightly and the butter to turn a dark color.

Both

Squeeze one half of your lime over the salmon and turn the heat off. Squeeze the other half into the quinoa.

The quinoa should have absorbed all of the moisture by now, so turn the heat down to low, and add in the chicken broth. Let cook for 2 minutes or so, then remove from burner.

Place your salmon fillet into a small bowl, and dump the dark butter, apples, cilantro, and celery into the quinoa, and mix. Add in more cilantro, if desired.

Flake the salmon with a fork, and add a pinch more salt and a little bit more of the red pepper. Add your chopped green onion into the mix. Squeeze out any remaining lime juice from your lime into the mixture.

Serve combined, or as separate entrees. Garnish with cilantro, lime, and fresh apple slices.