Moroccan-Inspired ￼￼￼Quinoa Pilaf ￼and Salmon Recipe
The Moroccan pantry is one of the finest on the planet, overflowing with powerful spices, tantalizing condiments, and healthy whole grains. It’s the perfect source for healthy and delicious eating inspiration, yet so few restaurants—big or small—take cues from this North African culinary powerhouse. We won’t make the same mistake. This sweet and savory combination of spices could be rubbed on chicken or pork, but it takes especially well to the (healthy) fattiness of the salmon. The quinoa pilaf is a healthy, complex, and textured grain that gives this recipe a hearty, filling feel, too. It might become your new favorite salmon pairing!
Nutrition: 310 calories, 13 g fat (2 g saturated), 780 mg sodium
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.
Eat This Tip
OK, omega-3s aren’t so secret anymore, not with the throngs of researchers around the country attesting to their potential ability to stave off cancer and heart disease and bolster brain power. Despite mixed reports on just how essential omega-3s are in your diet, the foods that contain them tend to be tremendously healthy in all regards, so eat up. Here are some of the top sources of omega-3s, based on 200-calorie servings:
- Flaxseed = 8,543 mg
- Wild Atlantic salmon = 2,843 mg
- Walnuts = 2,776 mg
- Mackerel = 2,142 mg
- Raw oysters = 1,977 mg
- Striped bass = 1,586 mg
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