Share your thoughts in the comment section below! We’d love to hear from you! If you’re having one of those days where you don’t want to do much, and even washing the dishes sounds like too much work, then this recipe is perfect for you: Shoutout to @crumbtopbaking for this delicious and easy recipe!
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 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
• 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 texmex light cheese
PREPARATION:
• 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 1/2 tbsp of oil on top of the salmon, and use half of the spice mixture to coat the top of the fillet. Keep the other half of the spices.
• Place the fillet face down (skin side up) in the preheated 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.
And there you have it! Easy to cook, not much to clean!
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