1 salmon fillet (8 ounces)
2 teaspoons lemon juice
1/2 teaspoon Greek seasoning
1/2 cup quinoa, rinsed
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
4 cups coarsely chopped fresh spinach
1 cup grape tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh oregano
1/8 teaspoon pepper
1. Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15 to 18 minutes.
2. Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12 to 15 minutes.
3. To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.
Prize Winning Recipe
I prefer this salad warm, but it's also tasty served cold.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
2 cups: 427 calories, 18g fat (4g saturated fat), 64mg cholesterol, 773mg sodium, 34g carbohydrate (3g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.