Maple Salmon and Quinoa Pilaf

This easy-to-make dinner is an old standby at our house.  It is hearty and filling and the quinoa is a bit like Thanksgiving stuffing.

Heat the oven to 400 degrees Fahrenheit.  Baste the salmon fillet with maple syrup and Bragg's liquid aminos or soy sauce.  Bake the fillet for 20-25 minutes or until the fish flakes easily (basting again about halfway through the cooking time).

Quinoa Pilaf with Apples

1 tablespoon of both butter and olive oil 

1/2 large onion, diced

1 stalk celery, diced

1 apple, peeled and diced

1 cup Quinoa (I like the Quinoa from Costco because it is pre-washed and bitter coating has been removed for you)

2 cups water or broth (I use a gluten-free chicken broth cube in the water)

1/4 teaspoon salt (if you use water and no broth)

dash of dried thyme and sage

ground pepper

In a preheated pan, melt butter and olive oil.  Sauté onion and celery until lightly brown.  Add the quinoa and stir and toast slightly for about 30 seconds.  Add the apple, thyme/sage and broth and bring to a boil.  Turn the heat to medium-low and cook covered for 15 minutes.  Cook for another 5 minutes uncovered.  Fluff with a fork and add ground pepper to taste.  Serve.