YOU’LL NEED
1 cup quinoa
1 1⁄4 cups chicken stock or more if needed
1⁄2 cup fresh parsley, chopped
1⁄4 cup raisins (preferably golden), plumped in hot water for a few minutes
2 Tbsp pine nuts, toasted in a pan or the oven for a few minutes
1 tsp salt
1⁄2 tsp black pepper
1⁄4 tsp cumin
1⁄8 tsp cinnamon
1⁄8 tsp cayenne
4 skinless salmon fillets (4–6 oz each)
HOW TO MAKE IT
Preheat the oven to 350°F.
Prepare the quinoa according to package instructions, using chicken stock instead of water.
Stir in the parsley, raisins, and pine nuts. Cover and keep warm.
Combine the salt, black pepper, cumin, cinnamon, and cayenne and rub over the salmon fillets.
Place on a baking sheet and bake until the fish flakes with gentle pressure from your finger, 10 to 12 minutes, depending on the thickness of the salmon.
Serve each salmon fillet over a generous scoop of the quinoa pilaf.
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