One-pot meals are the norm at my house. So why not just throw all of my favorite ingredients into a sizzling skillet and call it dinner? This skillet dinner looks like a work of art, with the earthy tones from the mushrooms and quinoa, the various shades of green, and of course the beautiful pink salmon. I make this often for impromptu dinner parties, when I’m in the mood for a more rustic, casual theme, but I also love to serve it as a brunch entrée. In fact, I encourage you to eat these leftovers for breakfast. I can’t think of a more balanced meal to help you kick off the day.
- 1 head garlic
- ½ teaspoon extra virgin olive oil
- 1 cup quinoa rinsed and drained
- 2 cups mushroom broth
- 1 tablespoon coconut oil
- ½ pound chanterelle mushrooms sliced
- 1 cup Brussels sprouts shredded
- ½ cup mushroom broth
- 1 cup frozen petite peas
- 2 tablespoons fresh chopped basil
- 1 tablespoon oregano
- 2 tablespoons nutritional yeast
- ½ pound salmon skin and bones removed and cut into 1-inch cubes
Preheat oven to 350° F. Slice the top off of the garlic to expose the cloves. Drizzle the olive oil over the cloves and wrap the head of garlic in foil. Place in the oven and roast for 50 minutes while prepping the rest of the ingredients.
Combine the quinoa and broth in large saucepan. Bring to boil, reduce heat to low, cover and cook for 20 minutes without stirring.
In a large skillet, heat coconut oil over medium heat. Add mushrooms and sauté for 5 minutes, until they start to become soft and juicy. Add Brussels sprouts and sauté for another 3 minutes, adding mushroom broth as needed to prevent the mushrooms and sprouts from sticking to the skillet. Add peas, basil, oregano, and nutritional yeast. Sauté for 5 minutes, stirring as needed. Transfer salmon to the skillet and toss with the other ingredients. Hold the roasted head of garlic over the skillet with the exposed cloves facing down and gently squeeze the roasted garlic into the skillet. Cover and allow to cook for 4 - 5 minutes, stirring occasionally.
Add 1 cup of the cooked quinoa to the skillet and ¼ cup broth and toss all ingredients until well combined. Season with salt and pepper.