Seared Salmon with Roasted Vegetable Medley and Lemon Quinoa

Ingredients

• 4 oz salmon fillets, wild-caught
• 1 cup quinoa, uncooked
• 2 cups broccoli florets, fresh or frozen
• 1 medium zucchini, diced
• 1 medium bell pepper, diced, any color
• 2 tbsp olive oil, for roasting
• 1 whole lemon, zest and juice
• 2 cloves garlic, minced
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, zucchini, and bell pepper with 1 tbsp olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender.

2. 2

   While the vegetables are roasting, prepare the quinoa. Bring 2 cups of water or broth to a boil in a saucepan. Add the quinoa, reduce heat to low, cover and simmer for 15-20 minutes until quinoa is fluffy. Fluff with a fork and stir in the lemon zest, lemon juice, and minced garlic.