Description
A flavorful dish featuring quinoa baked with gochujang and topped with slow-roasted salmon.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 pound salmon fillet
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- In a small bowl, mix together the gochujang, soy sauce, sesame oil, honey (or maple syrup), garlic powder, and ginger powder.
- Once the quinoa has rested, fluff it with a fork and stir in the gochujang mixture until well combined.
- Spread the quinoa mixture evenly in a greased baking dish. Place the salmon fillet on top of the quinoa. Drizzle olive oil over the salmon and season with salt and pepper. Cover the dish with aluminum foil.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the foil for the last 5 minutes of baking to allow the salmon to brown slightly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For added crunch, consider topping the dish with chopped nuts or seeds, such as almonds or sunflower seeds.
- You can also substitute the salmon with chicken or tofu for a different protein option.
- Adjust the level of gochujang to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg