Green Tea Salmon with Quinoa

• 1 cup quinoa, well rinsed and drained
• 1 to 2 teaspoons Sriracha (Asian chile sauce)
• 1 green or black tea bag
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon grated peeled ginger
• 3 scallions, chopped (white and green parts separated)
• 4 4 -ounce skinless center-cut salmon fillets
• 4 cups broccoli florets, cut into 1-inch pieces
• 1 cup frozen shelled edamame
• Kosher salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons pepitas (hulled pumpkin seeds)

1. Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes.
2. Add 1 1/2 cups water and the Sriracha and bring to a boil.
3. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes.
4. Remove from the heat.
5. Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat.
6. Add the salmon and cook until just opaque, 3 to 4 minutes per side.
7. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
8. Add the broccoli and edamame to the remaining liquid in the skillet; season with salt.
9. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
10. Add the cilantro to the quinoa.
11. Serve topped with the salmon, broccoli and edamame.
12. Sprinkle with the scallion greens and pepitas.
13. Photograph by Justin Walker

quinoa, sriracha, green, soy sauce, ginger, scallions, center, broccoli florets, edamame, kosher salt, fresh cilantro, pepitas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-tea-salmon-with-quinoa.html (may not work)