Created by Amie Valpone, for Almond Board of California
A fresh and flavourful meal, this main course offers a punch of protein with almonds, quinoa, chickpeas and salmon.
Makes 4 servings
What you need:
1 cup (250 mL) uncooked quinoa
2 tbsp (30 mL) sliced almonds
2 tbsp (30 mL) finely chopped fresh parsley
Juice of 1 fresh orange
Sea salt and freshly ground black pepper, as needed
4 salmon fillets (5 ounces each) (142 grams)*
1 can (15 ounces) (425 grams) chickpeas, drained and rinsed
1 tsp (5 mL) extra-virgin olive oil
1 tbsp (15 mL) dried cherries
2 tbsp (30 mL) finely chopped fresh cilantro
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
How you prepare:
Preheat oven to 425˚ F (220°C). Spray a shallow baking dish with nonstick cooking spray.
Rinse quinoa thoroughly in cold water and drain. Place the rinsed quinoa in a medium saucepan with 2 cups (500 mL) water and bring to a rolling boil. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed. Remove from heat.
Meanwhile, in a medium sized bowl, combine sliced almonds, parsley, 1/4 tsp (1 mL) each of sea salt and pepper; mix well to combine.
Place the salmon fillets, skin side down in the prepared baking dish. Drizzle orange juice onto each fillet, then coat each fillet with the almond-parsley mixture.
Transfer the salmon to the oven for 10-12 minutes or until salmon is cooked through. Remove from the oven, cover with aluminum foil and set aside for 5 minutes.
Meanwhile, transfer cooked quinoa to a large mixing bowl and combine with chickpeas, olive oil, dried cherries, cilantro, orange zest and 1/4 tsp (1 mL) each of sea salt and pepper; mix well to combine and set aside.
Remove foil from the salmon; transfer salmon to four serving plates with a side of cooked quinoa. Serve warm.
*Recipe can be made vegan and vegetarian by using extra-firm tofu instead of salmon.
|Calories: 495.6||Fibre: 4.734g|
|Fat: 15.3g||Cholesterol: 65.2mg|
|Sat Fat: 2.027g||Sodium: 556.6mg|
|Mono Fat: 6.047g||Calcium: 84.1mg|
|Poly Fat: 4.139g||Magnesium: 162mg|
|Protein: 41.4g||Potassium: 900.9mg|
|Carb: 47.6g||Vitamin E: 1.817mg*|
* total alpha-tocopherol equivalents
Recipe used with permission from the Almond Board of California. Visit www.almondboard.com for more great recipes.