Ingredients:
- 4 salmon fillets
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, sliced
- 1 broccoli, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh herbs (such as parsley or dill) for garnish (optional)
Instructions:
1. Prepare the quinoa: Rinse the quinoa under cold water, then combine it with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and liquid is absorbed. Remove from heat and fluff with a fork.
2. Preheat the grill: Preheat your grill to medium-high heat.
3. Prepare the vegetables: In a large bowl, toss the sliced bell pepper, zucchini, squash, and red onion with olive oil, salt, and pepper until evenly coated.
4. Grill the vegetables: Place the seasoned vegetables on the preheated grill and cook for about 5-7 minutes per side, or until they are tender and lightly charred. Remove from the grill and set aside.
5. Grill the salmon: Season the salmon fillets with salt and pepper. Place them on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
6. Assemble the dish: Divide the cooked quinoa among plates or bowls. Top with grilled vegetables and grilled salmon fillets. Squeeze fresh lemon juice over the salmon, and garnish with fresh herbs if desired.
7. Serve: Serve the grilled salmon with quinoa and grilled vegetables immediately, with additional lemon wedges on the side for squeezing over the dish.
