- 2 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1 cupquinoa
- 1 ½ lbsalmon fillet
- 2 (8 oz) pkgsugar snap peas
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
-  pure maple syrup
-  red wine vinegar
-  soy sauce
- 1Preheat oven to broil and position rack under the broiler.
- 2In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, uncovered, for 5 minutes.
1 cup quinoa 16 fl oz (2 cups) chicken or vegetable broth
- 3Place salmon fillets in a baking dish and season with salt and pepper. Place in the oven and broil for 3 minutes.
1 ½ lb salmon fillets ⅛ tsp salt ⅛ tsp black pepper
- 4In a small bowl, combine soy sauce, maple syrup, Dijon, and pepper.
2 tbsp soy sauce 2 tbsp pure maple syrup 2 tsp Dijon mustard ¼ tsp black pepper
- 5Take salmon out of the oven and spoon sauce over top. Return to oven and cook until salmon is opaque, another 5-6 minutes.
- 6Peel and mince garlic. In large bowl, prepare dressing by whisking together garlic, oil, vinegar, salt, and pepper.
2 cloves garlic 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar ⅛ tsp salt ⅛ tsp black pepper
- 7Wash peas and carrots. Halve the peas and add to bowl with dressing. Peel, coarsely grate, and add the carrots to bowl.
2 (8 oz) pkg sugar snap peas 2 medium carrots
- 8Uncover quinoa and fluff with a fork. Add to bowl and toss salad.
- 9To serve, place quinoa salad on a plate and add salmon on top. Enjoy!