This recipe is simple and yet healthy.  Here's a recipe for a healthy and flavorful Grilled Salmon with Quinoa and Roasted Vegetables. We should be focused on our healthy lifestyles. Quinoa is healthier than rice. But if you don’t have quinoa in your pantry, you can replaced it to rice. For a salmon you can replaced to milkfish”Bangus”, ”Tilapia fish”or any kind of fish you like. For the roasting vegetables because of unavailable oven then replaced to boil or steamed vegetables with condiments

Grilled Salmon with Quinoa and Roasted Vegetables

Ingredients:⤵️

• 4 salmon fillets (about 6 oz each)
• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 bell peppers (any color), sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 lemon, sliced for garnish
• Fresh parsley for garnish (optional)

For the Marinade:⤵️

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• Salt and black pepper to taste

Instructions:⤵️

1. Marinate the Salmon:

   - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried dill, salt, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

2. Prepare the Quinoa:

   - Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

3. Roast the Vegetables:

   - Preheat your oven to 400°F (200°C). Place the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

4. Grill the Salmon:

   - Preheat your grill to medium-high heat. Oil the grates to prevent sticking. Place the marinated salmon fillets on the grill and cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork.

5. Assemble the Dish:

   - Divide the cooked quinoa among plates. Top with the grilled salmon fillets and roasted vegetables. Garnish with lemon slices and fresh parsley if desired.

Nutritional Value (per serving):⤵️

- Calories: ~550 kcal

- Protein: ~40g

- Carbohydrates: ~45g

- Fiber: ~6g

- Sugars: ~6g

- Fat: ~24g

- Saturated Fat: ~3.5g

- Sodium: ~100mg

Note: The nutritional values are approximate and may vary based on specific brands of ingredients and portion sizes.

2 tbsp cooking oil

2 cloves garlic, minced

1 onion diced

1 medium tomato, chopped

1/2 lb ground pork

1/2 lb ground beef

4 tbsp raisins

GARNISHES

4 tbsp cooking oil 

2 ripe plantain bananas, peeled and sliced diagonally

6 eggs

1. In hot oil, saute garlic, onions and tomato. Add beef and pork, saute until meats are brown.

2.Add raisins,1/2 cup water or stock, salt and pepper. Simmer stirring occasionally until most of the liquid has evaporated.

3. Add peas and continue cooking until peas are done and the mixture quite dry. Set aside,

4. Heat half of the oil for garnishes in a skillet and saute banana slices in it until light brown. Set aside.

5. Add the rest of the oil and fry eggs sunny side up until all are done.

6. To serve individually: Rinse a coffee cup with cold water. Pack cup with cooked rice and invert    it in the center of a dinner plate. Top rice with fried egg, place a 1/6 portion of the sauteed meat around the rice and garnish with fried bananas. To serve as main dish: Mound the rice on one side of a big platter, place the meat on the other side and arrange fried eggs and bananas around them.

3 lbs pork hocks into 2" pieces

1/2 cup vinegar

1 tsp salt

1/4 cup soy sauce

1/4 cup brown sugar

1/2 cup peppecorn

1 small bay leaf

2 gloves garlic, crushed 

pinch of oregano powder or 1pc leaf (optional)

1/2 cup dried banana blossoms soaked in water for 30 minutes (optional)

1 plantain banana, sliced and fried

1.  Wash pork hocks, put them in a pot with just enough water to cover. Add the rest of  ingredients, except bananas. Bring to a boil, lower heat and simmer for 1 1/2 hours or until hocks are tender.

2. Add fried plantain banana (if used) during the last 10 minutes of cooking.

Serve hot.

Variation: Pork shoulder cut into 1" cubes may be used in place of or in

combination with hocks.

Preparation time: 30 minutes

Cooking time: 1-1/2 hours

Serves 4-6