Description
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!
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
