Ingredients
For the veggies & quinoa:
1 red onion, diced
1 pint chopped shiitake mushrooms
1 bag @pardesfarms broccoli florets, defrosted and chopped
1 cup quinoa
Salt, pepper
2 large lemons, juiced
1 tbsp. @kosher_taste minced garlic
2 tsp. Onion salt
2 tsp. Dried parsley
1.5 -2 cups veggie broth
For the Salmon Mustard horseradish Curry lemon Marinade
3-4 peices of salmon Fillet
2 tbsp. Horseradish mustard
1 lemon juiced
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Dried parsley
2 tbsp. Coconut sugar
2 tsp. Curry powder
Instructions
In a large baking dish lined with paper, spray well with oil and then add all the veggies and quinoa and spices. Pour over the lemon juice and broth and mix well.
Cover with wet parchment paper and bake in a 400F for 20 minutes
For the Salmon: add your fillet to a plastic bag.
Mix together all the other ingredients in a bowl and then pour over salmon and coat well. let marinade for at least 20 minutes.
When quinoa comes out of oven, uncover and place salmon on top.
Bake for another 15-20 minutes till done.