Today has been a busy day from the get-go, but first I will recap about last night’s dinner, because it was pretty tasty.
I noticed recently that with my crazy and unpredictable schedule and teaching classes at night, I often let dinners kind of fall on the wayside and end up making less than exciting things to eat. ย In an attempt to change that, I found a couple of recipes that looked nutritious and delicious. ย Both important factors ๐ ย Last night’s dinner was a new-to-me recipe, once again inspired by Clean Eating magazine.
Salmon and Roasted Vegetable Feta and Quinoa Salad
Cook Time: ย about 1 hour
Serves: 2-3
Directions:
In medium sauce pan, prepare quinoa according to package. ย Once cooked, spread quinoa out on a plate or baking sheet to cool.
Preheat the oven to 400 degrees. ย In a glass baking dish (9×13) toss tomatoes, cauliflower, ball pepper, onion, and garlic. ย In a separate small bowl combine the mustard, vinegar, olive oil and pepper. ย Toss the mustard dressing with the vegetables. ย Cover the dish with foil and place in the oven on the lowest rack. ย Allow to cook for 15 minutes. ย Then, remove the foil and cook an additional 15 minutes.
On a nonstick baking pan, spread out the kale. ย Sprinkle with salt and pepper to taste. ย In a separate pan, place the salmon and sprinkle with salt and pepper. ย Place both in the oven on the top rack for about 15 minutes.
Break salmon into large flakes.
Add the quinoa and the feta to the vegetable mixture. ย Divide the veggies into two or three dishes. ย Top with kale and salmon. ย Enjoy!!!
Nutrition:
2 Person Serving Option Calories: ย 369.3 ย ย Fat: ย 13.2g ย Carbs: ย 37.2g ย Protein: ย 29.2g
3 Person Serving Option Calories: ย 246.2 ย Fat: ย 8.8g ย Carbs: ย 24.8g ย Protein: ย 19.5g
Now, back to my busy day…recap lata gata ๐
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