Tom yam flavoured quinoa, grilled salmon

I am conscious that I’ve been serving white rice with most asian dishes I cook.  At an attempt to be healthy, I decided to have quinoa with grilled salmon for dinner last night.   It’s been rather cold of late, and I craved a chilli-punch.  To enhance the flavour of the quinoa, I cooked it with tom yam stock cube and added mushrooms and broccoli.   Simple, and absolutely moorish.

Ingredients: (serves 2)

  • Fry lite spray
  • 1 clove garlic, chopped
  • 1/2 white onion, peeled and chopped
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1 Tom Yam stock cube (or 1 tbsp of Tom Yam paste)
  • a handful of chopped chestnut mushrooms
  • a handful of chopped broccoli
  • a handful of chopped spring onions
  • 2 salmon fillets, seasoned with salt, pepper and dark soy

Method:

  1. Pre-heat oven at 180 degrees
  2. Place a small pot over medium heat
  3. Spray some Fry Lite into the pot and fry the garlic and onions and a minute
  4. Add the quinoa to the garlic/onion mix and stir for a another minute
  5. Add the water and mix in the Tom Yam stock cube
  6. Add the mushrooms, broccoli and spring onions to the pot, put the lid on and leave to cook for 20 minutes
  7. Turn off the stove, and let the quinoa sit with the lid on for 5 minutes. Fluff up with a fork before serving
  8. Place the salmon on a foil-lined baking tray and place in the oven in the middle shelf.  Cook for 12 minutes
  9. Serve!

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