yummy, healthy, easy food: salmon with quinoa and beets
This recipe has a fixed place on the monthly menu at our house. We enjoy eating it year round, but now that wild caught salmon is back in season the dish is extra delicious. I started serving my family salmon a few years ago. In the beginning we tried many different ways of preparation and have all settled on this recipe as our favorite. So now this is the only way I fix it and all seven members of team Judkins happily chow down. 1. Cut stems and leaves off of beets. Wash beets. Cover with water in a large pot and bring to a boil over high heat. Continue to boil until beets are tender, about 20 to 30 minutes depending on size of beets. 2. Cook quinoa according to instructions on package. I make mine in a rice cooker with chicken stock. 3. Wash stems and leaves. Cut steams into about 1/2 in pieces. Slice leaves. The beet leaves and salmon will cook quickly so I usually wait until the beets are finished cooking to start this next step. 4. Season salmon with this