Ingredients
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1 cup water
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1/2 cup tri-color quinoa or rice
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1/4 cup honey
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1 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon cayenne pepper
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6 ounces fresh green beans, trimmed
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2 tablespoons olive oil
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2 (4 ounce) skinless salmon fillets, cut into 1 1/2-inch chunks
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1/4 teaspoon salt
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1/2 English cucumber, sliced
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1/2 cup halved cherry tomatoes
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1/4 cup sliced red onion (optional)
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1/4 cup pitted Castelvetrano olives, sliced (optional)
Mustard Dressing
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2 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh dill
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1 teaspoon honey
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1/4 teaspoon freshly cracked black pepper
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1/8 teaspoon salt
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes; drain any excess water and set aside.
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Whisk honey, paprika, garlic powder, onion powder, cayenne, and 2 tablespoons water together in a small bowl; set aside.
Dotdash Meredith Food Studios
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Meanwhile, fill a large skillet with 1 inch of water. Bring to a simmer over medium heat. Add green beans. Cook, covered, until beans are just tender, 2 to 3 minutes. Drain; set aside.
Dotdash Meredith Food Studios
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Wipe out skillet; heat olive oil in the same skillet over medium heat. Season salmon pieces with salt. Add salmon to skillet; cook until fish flakes easily with a fork, about 4 minutes, turning after 2 minutes. Remove salmon from skillet, set aside.
Dotdash Meredith Food Studios
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Add honey mixture to skillet. Cook and stir until mixture is bubbly and slightly thickened; about 2 minutes. Remove skillet from heat. Return cooked salmon to skillet. Toss to coat in honey sauce; set aside.
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For mustard dressing, whisk together olive oil, vinegar, Dijon mustard, parsley, dill, honey, pepper and salt, in a small bowl.
Dotdash Meredith Food Studios
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To serve, divide quinoa evenly between 2 bowls. Top with hot-honey-sauced salmon, green beans, cucumber, tomatoes, and red onions and/or olives. Serve with with mustard dressing.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 723 | Calories |
| 43g | Fat |
| 59g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 723 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 7g | 33% |
| Cholesterol 71mg | 24% |
| Sodium 684mg | 30% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 5g | 19% |
| Total Sugars 43g | |
| Protein 30g | 60% |
| Vitamin C 24mg | 27% |
| Calcium 90mg | 7% |
| Iron 3mg | 17% |
| Potassium 947mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
