The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Per serving:
125 g veggies
5 oz salmon
1/4 c quinoa (with salt, pepper, nutritional yeast and fines herbes)
3 T Seasoning sauce (lemon juice, onions, olive oil, parsley, fines herbes, salt, pepper, and nutritional yeast)
Equipment needed:
1 pot for the quinoa, 1 pan for the salmon and veggies
2/3 c. water per serving of quinoa
Add 2/3 c water to quinoa and simmer on a medium heat for 10 minutes, with a lid on your pot. I cooked on #5.
After your veggies have cooked to the point that they are tender, add them to the pot with the quinoa. Drizzle about 1 T of sauce per serving onto the mixture and mix together. Place lid back on the pot and turn the burner on a low setting
When the timer goes off, most of the liquid should have been absorbed. Keep the lid on the pot and turn the heat off of the quinoa so it can continue to steam. Turn on the burner for the pan that you have on high heat. When hot, add your veggies. If you have a lid, you can place it on the pan so the veggies steam a bit. Cook for 3-5 minutes, or until the veggies are tender.
After 2 minutes, flip the salmon. Turn the heat off and let it cook for another 2 minutes. Plate up the quinoa and place the salmon on top. You can remove the skin before plating if you are not a fan. From start to finish this dinner takes roughly 20 minutes. Finish by drizzling extra sauce over the salmon. Enjoy!
In the pan that had the veggies, cook the salmon. If the pan is still hot you can place the salmon directly in the pan, if not, let it heat up before adding the salmon. If you have a pan that tends to stick you may need to add a little oil to it. Sear for 2 minutes.
