Salmon and Quinoa Salad

Ingredients

For the quinoa salad:

• 1 cup quinoa
• 1/2 teaspoon salt
• 1 3/4 cups water
• 1 cup garbanzo beans, cooked and drained
• 2 medium tomatoes, chopped
• 1 cucumber, diced
• 1 garlic clove, minced
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried parsley

For the salmon:

• 1 lb salmon fillets
• 3 tablespoons Dijon mustard
• Salt, pepper, and dried dill, to taste
• 3 tablespoons Italian-style breadcrumbs
• 2 tablespoons olive oil
• 1 lemon

Instructions

Make the quinoa salad:

1. Place quinoa in a fine-mesh strainer and rinse under cold water until the water no longer foams.
2. Combine quinoa, water, and salt in a saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
4. Remove from heat and let sit for 5 minutes. Fluff with a fork.
5. Stir in the remaining salad ingredients and let marinate while you prepare the salmon.

Make the salmon:

1. Preheat oven to 400°F. Line a 9 x 13-inch baking dish or sheet pan with aluminum foil.
2. Place salmon skin-side down on the prepared pan.
3. Squeeze the juice of half a lemon over the salmon. Spread a thin layer of Dijon mustard on top and season with salt, pepper, and dried dill.
4. Sprinkle breadcrumbs evenly over the salmon, then drizzle with olive oil.
5. Bake for 15–20 minutes, or until the salmon flakes easily with a fork.