Description
A delicious and healthy 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
- 1 green onion, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Preheat your 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 gochujang, soy sauce, sesame oil, honey (or maple syrup), garlic powder, and ginger powder. Stir until well combined.
- Place the cooked quinoa in a baking dish and pour the gochujang mixture over it. Stir to combine, ensuring the quinoa is evenly coated.
- Place the salmon fillet on top of the quinoa mixture. Drizzle olive oil over the salmon and season with salt and pepper.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For added vegetables, mix in some chopped bell peppers or spinach with the quinoa before baking.
- If you prefer a spicier dish, add extra gochujang or sprinkle some red pepper flakes on top before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg