3/4 cup quinoa, rinsed, drained
1/2 cup whole wheat panko breadcrumbs
2 green onions, chopped
4 boneless skinless salmon fillets
2 teaspoons Dijon mustard
3 tablespoons olive oil
1 apple, cored, sliced
6 cups kale
Heat oven to 475 degrees.
Cook quinoa as label directs, let cool.
Line cookie sheet with foil. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
In bowl, combine panko, lemon peel, and half of green onions. Sprinkle fish with 1/4 teaspoon each salt and pepper. Divide panko mixture among tops of fish fillets.
Spray fish with cooking spray. On sheet, bake 8 minutes or until opaque throughout.
In bowl, whisk together mustard, oil, lemon juice, remaining green onion, and 1/4 teaspoon each salt and pepper. Add apple, kale, and quinoa, toss.
Serve fish with quinoa salad…
Makes 4 servings.
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