Salmon Quinoa Bake comes together in just one skillet and can be made with a mix of canned goods, frozen veggies and a few other pantry staples. Just add salmon and dinner tonight is easier than you think!
Total Time:1 hour 5 minutes
Yield:4-6 servings 1x
1 1/2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 salmon fillet (8 ounces), skin on (or two 4-ounce fillets)
1 cup quinoa, uncooked
2 cups water
1 1/2 cups mixed vegetables (frozen or canned – see note)
1 can (796 ml) diced tomatoes, no salt added, well drained
1 can (540 ml) black beans, no salt added, drained and rinsed
1/4 cup tex mex light cheese (or cheese of your choice)
Preheat oven to 400F.
Grease a 10-inch cast iron skillet (or another oven safe pan) with 1/2 tablespoon of oil. Preheat on the stovetop over medium-low.
In a small bowl, combine the chili powder, paprika, cumin, garlic powder, salt, onion powder and cayenne pepper.
Brush another 1/2 tablespoon of oil on top of the salmon and use half of the spice mixture to coat the top of the salmon fillet. Reserve the other half of the spices.
Place the fillet face down (skin side up) in the pre-heated skillet and cover. Cook on medium-low for 15 minutes, or until the salmon is opaque. The time will vary slightly depending on how thick the fillet is. Once cooked, transfer the salmon to a plate and let cool slightly. Use a fork to flake apart into large pieces.
Using the same skillet, add a splash of water or broth to deglaze the pan. Add the quinoa and remaining 1/2 tablespoon of oil to the skillet and toast over medium heat for about 5 minutes, or until the quinoa starts to pop. Stir it frequently to ensure it doesn’t burn.
Add the water and half of the remaining spice mixture. Bring to a boil. Reduce heat, cover and cook for 12-15 minutes, or until the water is absorbed. Remove from heat and let the quinoa sit covered for 5 minutes before stirring.
Add the veggies, tomatoes, beans and remaining spice mixture to the quinoa. Stir until everything is well coated.
Place the salmon pieces on top, sprinkle with cheese and bake for 15 -20 minutes, or until the cheese is melted and the casserole is heated through.
Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
If using frozen veggies, just let them thaw slightly before adding them to the quinoa mixture. You can also use your favourite canned veggies such as corn, peas, carrots or a mix of all. Just make sure they are drained of any liquid.
Ensure you drain the canned tomatoes well so you don’t end up with a watery quinoa bake.
You can use no salt added chicken or veggie broth to cook the quinoa if you prefer.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.