FRIJE

Instructions

• 1.   1. Bring the broth to a boil in a medium saucepan; add the quinoa, reduce heat to medium-low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat; immediately add the edamame and corn (without stirring). Cover and let sit for 10 minutes.
  

  
  
  1. Cut the squash into 1-inch cubes to yield about 4 cups. Drizzle with half of the oil, then sprinkle with paprika and half of the salt and pepper. Spread on a baking sheet lined with parchment paper; bake in a preheated oven at 200°C (400°F) for 20 minutes.
  
  
  
  2. Meanwhile, mix the remaining oil with the mustard and remaining salt and pepper; brush the top of the salmon with it. After 20 minutes, stir the squash. Place the salmon fillets on the baking sheet, pushing the squash aside to make room for the salmon (leave some space between each piece). Continue roasting until the squash is tender and golden on the edges and the salmon is cooked through and flakes easily with a fork, about 10 minutes.
  
  
  
  3. Mix the quinoa mixture and divide it among the plates. Top with squash and salmon; sprinkle with feta and almonds, if desired.
  
  
  
  4. Tip: If you can't find tri-color quinoa, mix red quinoa and black quinoa, or simply use regular quinoa.
  
  

Nutritional information *