Go Back
–+ servings
gochujang baked quinoa topped with salmon and scallions.

Gochujang Baked Quinoa with Slow Roasted Salmon

5 | 5 reviews
A do-nothing dinner that tastes like you did a whole lot of something. This dish is layered with flavor, slightly creamy, and insanely healthy. It's always in my weeknight rotation.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small (3 oz) shallot, thinly sliced
  • 3 tablespoons gochujang paste
  • 3 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 cup quinoa, well rinsed
  • 1 (13.5oz) can coconut milk
  • 1 cup water
  • 1 pound fresh salmon
Optional toppings
  • 1/4 cup scallions, thinly sliced

Instructions 

  1. Stagger two racks in the oven, leaving enough room for a pot on the bottom rack. Preheat to 350°F convection, 375°F standard.
  2. Place a 5-quart pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil, 1 sliced shallot and 3 tablespoons of gochujang paste and cook, stirring occasionally, for 4-5 minutes until the onions are beginning to soften.
  3. Add 3 minced garlic cloves and cook for an additional minute before adding 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, and 1 cup of quinoa.
  4. Pour in 1 can of coconut milk and 1 cup of water. Give one stir to combine, then cover the pot and transfer it to the oven.
  5. Cook for 40-55 minutes, until most of the liquid is absorbed and the mixture is creamy, similar to a risotto. Begin checking it for doneness at the 40 minute mark.
  6. At the 40 minute mark, place 1 pound of salmon on a parchment lined baking sheet and season with salt and pepper. Bake for 15-16 minutes on the top rack.
  7. Remove both the quinoa and salmon from the oven. Let both cool for a few minutes before plating.
  8. Serve with scallions on top and enjoy!
Serving: 7.5 ouncesCalories: 461kcalCarbohydrates: 15gProtein: 29gFat: 31g