Photo: Greg DuPree
Yield
Serves 1 (serving size: about 3 1/2 cups)

Aim to eat salmon (or other fatty fish) twice a week to maximize your heart-protective and brain-boosting benefits. Salmon is particularly rich in the omega-3 fatty acid DHA, which can slow plaque buildup in your arteries.

This recipe goes with: Poached Egg Power Bowls

How to Make It

Step 1

Bring 1 cup water and quinoa to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in 1/8 teaspoon salt.

Step 2

Preheat broiler to high with oven rack in upper middle position.

Step 3

Place salmon on a foil-lined baking sheet coated with cooking spray. Rub salmon with oil, remaining 1/8 teaspoon salt, and pepper. Broil for 6 minutes.

Step 4

Place kale, Brussels sprouts, and All-Purpose Tahini Dressing in a bowl. Use your hands to massage dressing into kale and Brussels sprouts. Mix in 1/4 cup cooked quinoa (reserve remaining for Poached Egg Power Bowls) and beets. Top with salmon.

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