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