Seared Chili-Lime Salmon with Roasted Cauliflower and Herbed Quinoa

Ingredients

• 4 salmon fillets, 4-6 oz each
• 4 cups cauliflower florets
• 1 1/2 cups quinoa
• 2 tbsp olive oil
• 3 tbsp lime juice
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a medium saucepan, combine the quinoa with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and stir in the chopped cilantro.