The first time I tried it out was for Mr Picky Palate who was home on fall break from college. If this is any indication of success, he sent out photos of it on SnapChat to all his friends and I had to hear about it for days that I didn't invite several others to Mama Julie's house. Boom! So yes, we've been making it ever since. It's super healthy, very flavorful and would work fantastic for meal prep! Absolutely none of these steps are hard in the least. I'll take some shortcuts here for busy people, but also provide links for folks wanting to make everything homemade.
#healthy #mediterranean #salmon #mealprep #grainbowl #powerbowl #seafood
Ingredients: (4 servings)
Vegetable Quinoa
- 1 cup uncooked rainbow quinoa
- can substitute 3/4c white, 1/4c red to make rainbow
- 2 cups chicken broth
- 1/2 tsp kosher salt
- 1 cup cherry tomatoes
- 1/4 cup red onion, finely diced
- 6 basil leaves, sliced into thin ribbons
- Zest of one large lemon
- Black pepper to taste
Pesto Farro
- 1 cup pearled farro
- 2 cups chicken broth
- Pinch of kosher salt
- 3.5 oz jar basil pesto
Herbed Cauliflower Rice with Italian Salsa Verde
- 1 (10oz) bag riced cauliflower - Savory Herb
- or make your own Garlic and Herb Cauliflower Rice from scratch
- Italian Herb paste (Gourmet Garden) brand
- found in refrigerated section of produce with herbs.
- or make fresh Italian Salsa Verde
Grain Bowl Toppings
*Don't leave these things off. This give us texture and yumminess!
- 1 cup English cucumbers, diced into small cubes
- Fresh dill for the cucumbers
- 2 - 3 tsp, as desired, added to and mixed with the cucumbers
- Crumbled feta cheese
- Cucumber dill dip or homemade tzatziki
Salmon
- 4 salmon filets (I prefer wild, Alaskan Sockeye)
- feel free to substitute your protein of choice. Chicken breasts would be great.
- 1/4 cup melted butter
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1/2 tsp paprika
- 8 lemon wedges
- 1/4 cup parsley, chopped
Step-by-Step:
Farro -
Bring 2 cups chicken broth to a boil in a medium-sized saucepan with a lid. Add 1 cup pearled farro. Cover and reduce heat to simmer. Cook according to package directions until liquid is absorbed and farro is tender (about 20-25 minutes). Afterwards, stir in the basil pesto.
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| 2 cups chicken broth |
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| 1 cup pearled farro to boiling broth. |
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| pinch of kosher salt |
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| Cook according to directions. Then stir in 3.5oz jarred basil pesto after it's cooked |
In a medium-sized saucepan with a lid, bring 2 cups of chicken broth, 1 cup quinoa and 1/2 tsp of kosher salt to a boil. Cover, reduce to a simmer and cook according to package directions (about 20 minutes) until broth is absorbed and quinoa is light and fluffy. Turn off the heat and allow to sit covered for about five minutes. While quinoa is cooking, prep other ingredients for this dish - cherry tomatoes, red onion, lemon zest. Add ingredients to cooked quinoa, season to taste with black pepper and additional salt if desired.
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| 2 cups chicken broth |
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| 1 cup quinoa |
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| 1/2 tsp kosher salt |
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| Bring to boil. Cover. Reduce heat and simmer 20 minutes. |
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| 1 cup cherry tomatoes, cut into quarters |
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| 1/4 cup red onion, finely diced |
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| 6 large fresh basil leaves, thinly sliced into ribbons |
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| zest of one large lemon |
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| mix with cooked, fluffed quinoa after it's cooked |
Salmon -
In a small bowl, make a seasoning blend by combining salt, pepper, cumin and paprika. Line a sheet pan with parchment paper. Place the filets on the parchment paper and drizzle them with the melted butter. Sprinkle the seasoning mix evenly over the filets. Divide the lemon wedges and place them on the salmon filets. Bake on 400F for about 20 min or until they are your desired degree of doneness. Salmon should flake apart easily with a fork when done. Sprinkle with fresh chopped parsley after removing them from the oven.
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| 1/2 tsp kosher salt |
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| 1/4 tsp black pepper |
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| 1 tsp cumin |
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| 1/2 tsp paprika |
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| 1/4 cup melted butter + salmon filets |
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| Sprinkle liberally with the seasoning blend |
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| lemon wedges, divided among the filets |
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| Bake 400F x 20 min or until desired doneness is achieved and salmon flakes easily with a fork. |
Herbed Cauliflower Rice -
When the salmon and everything else is close to being done, throw the whole bag of frozen herbed cauliflower rice in the microwave. Ha! It takes about 5 minutes. I don't think this even warrants a photo. Squeeze the herbs on top when it's done for plating. But this is what I used. (I am not affiliated with this company in any form. Just passing along information about the product I used.)
Putting it all together -
Put equal amounts of pesto farro, vegetable quinoa, and herbed cauliflower rice in the serving bowls. Top with salmon filets. (Each guest can squeeze their roasted lemons over the top of the fish at the table.) Garnish with Italian Herb Paste on top of the cauliflower rice, crumbled feta, dilled cucumbers, and a dollop of cucumber dill dip. You can also divide equally into meal prep containers.
Kabsa (Saudi Arabian Chicken and Rice) - #middleeastern #glutenfree
Farro -
Bring 2 cups chicken broth to a boil in a medium-sized saucepan with a lid. Add 1 cup pearled farro. Cover and reduce heat to simmer. Cook according to package directions until liquid is absorbed and farro is tender (about 20-25 minutes). Afterwards, stir in the basil pesto.
Quinoa -
In a medium-sized saucepan with a lid, bring 2 cups of chicken broth, 1 cup quinoa and 1/2 tsp kosher salt to a boil. Cover, reduce to a simmer and cook according to package directions (about 20 minutes) until broth is absorbed and quinoa is light and fluffy. Turn off heat and allow to sit covered for about five minutes. While quinoa is cooking, prep other ingredients for this dish - cherry tomatoes, red onion, lemon zest. Add ingredients to cooked quinoa, season to taste with black pepper and additional salt if desired.
Salmon -
In a small bowl, make a seasoning blend by combining salt, pepper, cumin and paprika. Line a sheet pan with parchment paper. Place the filets on the parchment paper and drizzle them with the melted butter. Sprinkle the seasoning mix evenly over the filets. Divide the lemon wedges and place them on the salmon filets. Bake on 400F for about 20 min or until they are your desired degree of doneness. Salmon should flake apart easily with a fork when done. Sprinkle with fresh chopped parsley after removing them from the oven.
Herbed Cauliflower Rice -
When the salmon and everything else is close to being done, throw the whole bag of frozen herbed cauliflower rice in the microwave. Ha! It takes about 5 minutes.
Putting it all together -
Put equal amounts of pesto farro, vegetable quinoa, and herbed cauliflower rice in the serving bowls. Top with salmon filets. (Each guest can squeeze their roasted lemons over the top of the fish at the table.) Garnish with Italian Herb Paste on top of the cauliflower rice, crumbled feta, dilled cucumbers, and a dollop of cucumber dill dip. You can also divide equally into meal prep containers.
