Nutrition per serving may change if servings are adjusted.
1 cup quinoa
½ cup orange juice plus ⅓ cup, divided
2 scallions, sliced
1 bunch broccolini, trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon ground pepper, divided
3 teaspoons toasted sesame oil, divided
¼ teaspoon garlic powder
4 4-ounce portions wild salmon
1 teaspoon black sesame seeds
1 tablespoon minced fresh ginger
1 tablespoon reduced-sodium tamari
1 teaspoon cornstarch
Prepare quinoa according to package directions, substituting ½ cup orange juice for ½ cup water. Remove from heat and stir in scallions. Cover to keep warm.
Preheat oven to 450°F. Line a rimmed baking sheet with foil.
Toss broccolini with oil and ¼ teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.
Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining ¼ teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.
Push the broccolini to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.
Whisk the remaining ⅓ cup orange juice, 1 teaspoon sesame oil, ginger, tamari and cornstarch in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccolini and salmon among 4 plates. Drizzle with 2 tablespoons sauce each.
Tips: Turn leftovers into a salmon & spinach sandwich with wasabi mayo for lunch: Whisk 1 Tbsp. reduced-fat mayonnaise with 1 tsp. wasabi powder. Spread on 1 toasted whole-wheat burger bun. Top with a leftover portion of salmon and ¼ cup baby spinach.
Serving size: 3 oz. salmon, ¾ cup quinoa & ½ cup broccolini each
414 calories;14 g fat(2 g sat); 4 g fiber; 39 g carbohydrates; 32 g protein; 112 mcg folate; 53 mg cholesterol; 8 g sugars; 0 g added sugars; 1,349 IU vitamin A; 81 mg vitamin C; 123 mg calcium; 4 mg iron; 392 mg sodium; 978 mg potassium
Vitamin C (135% daily value), Folate (28% dv), Vitamin A (27% dv), Iron (22% dv)