–salmon (the size of 3 decks of cards)
–blackened seasoning spice
–chicken broth (non-fat, low sodium)
–kale & spinach (fresh, pre-packaged)
–salt and pepper
1 – Place two-thirds of a cup of quinoa in a wide-mouthed, large, covered baking dish. Add one and one-third cup chicken broth. Cook on high in the microwave for 6 minutes; then cook on 50 percent power for 9 minutes.
2 – Place the salmon in a covered baking dish with a little water. Season generously with blackened spice, a little salt, pepper, and olive oil. Set aside.
3 – Place the kale and spinach in a large, covered baking dish. Add 1 inch of water. Season with salt, pepper, and olive oil. Cook for 5 minutes in the microwave on high.
4 – Mix two tablespoons, each, of mayonnaise and yogurt. Season with salt and pepper. Cook on high in the microwave for 45 seconds.
5 – Drain the kale – spinach. Fold in the mayonnaise and yogurt.
6 – Cook the salmon on high for 4 and one-half minutes. When finished, check to be sure that salmon is done. If not, return to the microwave for 1 minute.
7 – Serve the salmon on top of the quinoa, with the kale – spinach as a side.
–adapted from Real Simple.