
Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping
Ingredients (18)
- 3 tsp olive oil divided use
- 1 cup red quinoa
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 2 tbsp sliced almonds
- 2 oz dried medjool dates
- 1 lemon
- 1 oz roasted red peppers
- 2 clove garlic
- 18 oz zucchini
- 12 oz carrots
- 0.25 tsp crushed red pepper flakes
- 20 oz salmon divide into 4 (5-oz) fillets
- 0.5 cup plain nonfat Greek yogurt
Directions
Learn how to make this recipe at American Diabetes Association