Quinoa with Salmon, Asparagus, and Oyster Mushrooms
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
A light spring lunch (especially if you manage to catch the asparagus season). Lots of greens and Mediterranean aromas thanks to white wine, olive oil, and fragrant herbs.
Ingredients
- Quinoa - 3.5 oz
- Salmon - 5.3 oz
- Butter - 0.4 oz
- Chicken Broth - 7 fl oz
- Lemon - 1.4 oz
- Cilantro - 0.4 oz
- Parsley - 0.2 oz
- Arugula - 0.5 oz
- Asparagus - 1.8 oz
- Onion - 3.5 oz
- Garlic - 2 cloves
- Oyster Mushrooms - 1.8 oz
- Dry White Wine - 1 fl oz
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Rinse the quinoa under cold running water, add the broth so that it is 1 cm above the quinoa, lightly salt and pepper, add the butter, bring to a boil, cover, and simmer on low heat for 15 minutes.
Step 2
Trim the tough ends of the asparagus, peel and finely chop the onion, garlic, oyster mushrooms, and asparagus, leaving the tips of the asparagus whole.
Step 3
Separate the parsley leaves from the stems, trim the roots of the cilantro; finely chop the parsley leaves, arugula, and cilantro with the stems.
Step 4
Sauté the onion in 2 tablespoons of olive oil over medium heat for 2 minutes, add the asparagus and oyster mushrooms, stir-fry for another 2 minutes, add 50 ml of dry white wine, and let the alcohol evaporate for 1 minute.
Step 5
Add the fish and garlic, sauté for another 2 minutes and remove from heat.
Step 6
Combine the quinoa, chopped herbs, lemon zest and juice, 1 tablespoon of olive oil, mix, and adjust salt to taste.
Step 7
Divide the quinoa onto plates, top with the fish and asparagus, garnish the dish with the asparagus tips, and serve.
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