Quinoa Salmon Salad

Quinoa Salmon Salad
1 tbsp plus 1 tsp olive oil
1 lb piece skinless salmon fillet
kosher salt and black pepper
1 c quinoa
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2 English cucumbers, halved lengthwise and thinly sliced<
1 c fresh flat-leaf parsley leaves
1/4cup torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsl fresh lemon juice

Follow package directions and prepare quinoa. Set aside, allow to cool.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture.

Quinoa Jambalaya

Quinoa Jambalaya

4 1/2 c lower-sodium chicken broth, divided
2 c quinoa (12 ounces)
1 tbsp olive oil
1/2 lb Kielbasa, sliced in 1/4-inch rounds
1 large onion, chopped

1 red bell peppers, thinly sliced
4 cloves garlic, peeled and chopped
1 c spicy tomato juice
1 lb medium shrimp, peeled and deveined
1 c fresh or frozen peas
1 c grape tomato halves
Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.

Heat oil in a skillet and add kielbasa, onion, bell pepper, and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and tomato juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes, and cooked quinoa and toss.