| 7 | 20 | 478 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 min | 19 min | 4 |
| 1 cup | Quinoa, uncooked |
| 2 cup | Water |
| 454 gm | Atlantic salmon, farmed (any type of fillet) |
| 8 cup | Baby bok choy (halved) |
| 2 tbsp | Avocado oil |
| 1/2 tsp | Sea Salt |
| 1 tbsp | Sesame seeds |
1. Preheat oven to 425oF (218oC).
2. Combine quinoa and water together in a saucepan. Bring to a boil and then reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove the lid and fluff the quinoa with a fork. Turn off the heat and set aside.
3. Meanwhile, add the salmon and bok choy to a baking sheet and gently coat in oil. Season with salt and sesame seeds. Bake for 10 minutes or until the fish is cooked through.
4. Divide the quinoa, salmon, and bok choy onto plates. Enjoy!
Trout Fillets: Each fillet should be approximately 159 grams or 5.6 ounces in size.
No Trout: Use salmon instead.
Save Time: Cook the quinoa ahead of time. Cooked quinoa can be refrigerated for up to 7 days, or frozen in individual portions for up to 8 months.
Storage: Refrigerate in an airtight container for up to 2 to 3 days.
Serving Size: One serving is equal to 1 trout fillet, 3/4 cup of quinoa, and 1.5 cups of bok choy.
| Grain | 2.1 |
| Meat | 1.3 |
| Vegetables | 3.8 |
