QUINOA1 cup light coconut milk1 cup low-sodium chicken stock1 tablespoon curry powder1 teaspoon honey1 cup quinoa, rinsed 2 cups baby spinach
SALMON BOWL2 (6-ounce) skin-on salmon fillets1/2 teaspoon kosher salt1 tablespoon grapeseed or canola oil1 large mango (about 1 cup), diced1 cup red cabbage, shredded1/2 cup cucumber, peeled and diced1 tablespoon cilantro, chopped1 tablespoon fresh basil, chopped2 lime wedges (optional)
In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.
Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.
Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.
Nutritional analysis per serving: Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g