1 cup quinoa
2 limes, plus extra wedges for serving
2 tbsp. oil
1 tbsp. freshly grated ginger
Kosher salt and pepper
2 scallions, thinly sliced (dark green parts
12 oz red cabbage, cored and finely shredded
1 1/2 lbs skinless salmon fillet, cut into 4 pieces
1/2 tsp. cayenne
1. Heat a medium saucepan on medium, add quinoa, and cook, shaking pan occasionally, until lightly toasted, 5 minutes. Add 2 cups water and immediately cover (it will sputter). Simmer gently 10 minutes. Remove from heat, remove lid, cover with a clean towel and let stand 10 minutes; fluff with a fork.
2. Meanwhile, finely grate zest of 1 lime into a large bowl, then squeeze in juice (you’ll need 3 Tbsp. total). Whisk in oil, ginger, 1 tsp. honey, and 1/4 tsp. each salt and pepper. Stir in white and light green parts of scallions, then toss with cabbage.
3. Heat the boiler. Place salmon on a non-stick foil-lined rimmed baking sheet and season with cayenne and 1/2 tsp. salt. Drizzle with remaining tbsp. honey and broil until opaque throughout and browned on top, 5 to 7 minutes.
4. Fold cooked quinoa into cabbage mixture, then sprinkle with reserved scallions. Serve with salmon, and lime wedges if desired.
Recipe and Photo from prevention.com
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