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.

1/4 Cup Olive Oil (2 fl. oz)
5 Cloves Minced Garlic
1 Large Yellow Onion, chopped
4 Cups Vegetable Broth (32 fl. oz)
2 Cups Rice (16 oz)
4 Medium Tomatoes, skinned, seeded and chopped
1 Small Red Bell Pepper, seeded and cut into thin strips
1 Small Green Bell Pepper, seeded and cut into thin strips
1 Small Yellow Bell Pepper, seeded and cut into thin strips
1 Cup Green Peas (4 oz)
2 Cups Artichoke Hearts (14 oz) tough outer leaves removed and quartered
1 LemonLemon Wedges, to garnish

• Heat the olive oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
• Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
• Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
• Serve the paella straight from the pan, garnished with lemon wedges.

• 380 Calories;
• 9g Fat (21.9% calories from fat);
• 10g Protein;
• 66g Carbohydrate;
• 7g Dietary Fiber;
• 1mg Cholesterol;
• 864mg Sodium.

2 tbsp cooking oil

1/4 teaspoon oil
1 boneless skinless chicken breast halves (about 1 1/4 lb)
Can (10 3/4 oz) condensed cream of chicken soup
1/4 soup can (1 1/3 cups) water or skim milk
1/2 cup Minute Original rice, uncooked
1/2 cup fresh or frozen broccoli florets, thawed

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until lightly browned. Remove from skillet.
2. Add soup and water to skillet. Bring to boil.
3. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes. Stir. Garnish with bell pepper strips.

COOKING TIME: 15 minutes

NUTRITION FACTS:
Calories 463 (112 calories from fat)
Fat 12 g
Saturated Fat 3 g
Cholesterol 92 mg
Sodium 636 mg*
Carbohydrate 47 g
Dietary Fiber 1 g
Sugars 1 g
Protein 37 g

*400 mg of sodium

Ingredients:⇣⤵️

2 tablespoons olive or vegetable oil

8 ounces uncooked medium shrimp(Iodine Rich Foods) (thawed if frozen), peeled and deveined

1 can (14 1/2 ounces) whole tomatoes, undrained

1/4 cup whole milk

1/4 cup butter or margarine

1 small onion, chopped (1/4 cup)

2 cups uncooked  rice

1 cup dry white wine, water or chicken broth

1/4 teaspoon salt

1/4 teaspoon ground cayenne pepper (red pepper), if desired

4 cups chicken broth

2 tablespoons chopped fresh arugula or spinach