Salmon and Romano Pea Quinoa

So made this yummy deliciousness for dinner tonight......Bon Appetite!

Romano Pea Quinoa

• 1Tbl Butter
• 1 cup Quinoa (rinsed)
• 2 cups Chicken Broth
• 1/4 cup Onion (chopped)
• 1 clove of Garlic
• 1 Tea Thyme (ground if using dried)
• 1/2 tea Black Pepper
• 1 cup Peas
• 1/2 cup Romano Cheese
• 2 Tbl Parsley (I only had dried)

1. Melt butter over medium heat. Toast Quinoa with the garlic and onions for 2 minutes.

2. Add chicken broth, thyme, black pepper. Cover and bring to a boil.

3. Reduce heat and continue to simmer for 10 minutes (you can add peas here, but I hate mushy peas, if you add peas here you simmer 15-20 minutes)

4. Add peas, continue to simmer for another 5-10 minutes. The chicken broth should be absorbed and the quinoa tender.

5. Stir in cheese and parsley. Garnish with cheese and parsley sprig if so desired.


Lemon Garlic Dill Salmon

• Wild caught Alaskan Salmon
• Extra Virgin Olive Oil
• 1 small Lemon (quartered)
• Dill Weed
• 1/4 tea Garlic
• 1/8 cup Onion

I only made one piece (mine are frozen single serving packages, I can totally taste the difference between fresh and frozen and definitely between west and east coast salmon).

1. Rub EVOO over the salmon (you don't need a lot). Squeeze half the lemon over the salmon. Sprinkle with dill weed and garlic. Place the onions on top and next to the salmon. And finally top with the other two slices of lemon.

2. Bake at 350*F for (if frozen) about 30-40 minutes (I know huge amount of time, I honestly don't remember how long it took. I just kept checking.) Your salmon is done when it reaches 145*F or you stick a fork in it and twist a little and it flakes.

I also had a side of rice with all this yumminess!