Serves 6

Salmon with tarragon sauce

• Salmon
• ½ garlic clove
• 1 tablespoon tarragon
• 3 tablespoons olive oil, plus more for pan
• salt and pepper to taste

 

1.  Preheat oven to 325°F. Coat baking dish with olive oil spray.

2.  Place salmon in pan skin side up. Bake 12 minutes, or until firm to touch.

3.  Meanwhile, in a saucepan, heat 3 tablespoons olive oil, add tarragon and garlic and sauté for 1-2 minutes. Salt and pepper to taste. Drizzle over salmon just prior to serving.

Quinoa with Spicy Pintos

Source: Eden Foods

• 1 can spicy pinto beans
• 1 cup Quinoa, rinsed and drained
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon Organic Tamari
• 1 cup red pepper, roasted and diced
• ½ cup red onion, finely diced
• ½ cup cilantro, chopped fresh

 

1.  Drain the beans and reserve the liquid in a 2-cup glass measuring cup. Add enough water to equal 1 ½ cups. Place liquid in a heavy saucepan and bring to a boil. Add the quinoa, cover and simmer until the quinoa is tender, about 15 minutes. Drain off any excess liquid.

2.  While the quinoa is cooking, blend the oil, lime juice and 1 tablespoon of tamari in a bowl. Toss in the beans and let sit at room temperature. Add the cooked quinoa, onion, red pepper, cilantro, and additional tamari t taste, if needed. Mix well.

Serve warm or at room temperature.