Gluten-free Menu Recipe

Rinse and Cook Quinoa

Rinse 1 cup quinoa thoroughly in a fine-mesh sieve under cold running water for about 30 seconds to remove bitter saponins. Drain well. Combine rinsed quinoa, 2 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and transfer to a large bowl to cool slightly.

Prepare Vegetables and Cheese

While quinoa cooks, dice cucumber, halve cherry tomatoes, dice red bell pepper and finely dice red onion. Chop parsley and crumble feta if using. Mince 1 clove garlic for the dressing base.

Make Vinaigrette

In a small bowl or jar combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp honey (or maple), 1/2 tsp Dijon, 1/2 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning as desired.

Assemble Salad

To the bowl with warm quinoa add the diced cucumber (1 cup), halved cherry tomatoes (1 cup), red bell pepper (1/2 cup), red onion (1/4 cup) and chopped parsley (1/2 cup). Pour the vinaigrette over the quinoa and vegetables and toss gently to combine. Add lemon zest (1 tsp) and 2 tbs olive oil and toss again. Fold in crumbled feta (1/2 cup) if using. Season with 1/2 tsp black pepper and additional salt to taste. Chill 10–15 minutes or serve at room temperature.

Season Salmon

Pat salmon fillets dry with paper towels. Season both sides with 3/4 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Let rest at room temperature for 10 minutes while quinoa finishes cooking.

Sear Salmon

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter (or dairy-free alternative). When oil shimmers and butter foams, add salmon fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish in Pan

Flip fillets carefully and add a few lemon slices to the pan. Cook 2–3 minutes more, spooning pan juices over the top, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium or longer if preferred. Add chopped fresh dill (1 tbs) in the last 30 seconds. Remove from pan and rest 2 minutes before serving.

Serve

Plate a generous scoop of quinoa salad alongside a salmon fillet. Garnish with additional lemon slices and a sprinkle of fresh dill or parsley. Serve immediately.