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. In an attempt to change that, I found a couple of recipes that looked nutritious and delicious. Both important factors 🙂 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: about 1 hour
In medium sauce pan, prepare quinoa according to package. Once cooked, spread quinoa out on a plate or baking sheet to cool.
Preheat the oven to 400 degrees. In a glass baking dish (9×13) toss tomatoes, cauliflower, ball pepper, onion, and garlic. In a separate small bowl combine the mustard, vinegar, olive oil and pepper. Toss the mustard dressing with the vegetables. Cover the dish with foil and place in the oven on the lowest rack. Allow to cook for 15 minutes. Then, remove the foil and cook an additional 15 minutes.
On a nonstick baking pan, spread out the kale. Sprinkle with salt and pepper to taste. In a separate pan, place the salmon and sprinkle with salt and pepper. 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. Divide the veggies into two or three dishes. Top with kale and salmon. Enjoy!!!
2 Person Serving Option Calories: 369.3 Fat: 13.2g Carbs: 37.2g Protein: 29.2g
3 Person Serving Option Calories: 246.2 Fat: 8.8g Carbs: 24.8g Protein: 19.5g
Now, back to my busy day…recap lata gata 😉