Ingredients

• 1 cup water
• 0.5 cups quinoa or rice
• 0.25 cups honey
• 1 teaspoon smoked paprika
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder
• 0.25 teaspoons cayenne pepper
• 6 ounces fresh green beans , trimmed
• 2 tablespoons olive oil
• 2 , 4 ounce
• 0.25 teaspoons salt
• 0.5 Englishs cucumber , sliced
• 0.5 cups cherry tomatoes
• 0.25 cups red onion , optional
• 0.25 cups olives

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes; drain any excess water and set aside.
3. 3 Whisk honey, paprika, garlic powder, onion powder, cayenne, and 2 tablespoons water together in a small bowl; set aside.
4. 4 Meanwhile, fill a large skillet with 1 inch of water. Bring to a simmer over medium heat. Add green beans. Cook, covered, until beans are just tender, 2 to 3 minutes. Drain; set aside.
5. 5 Wipe out skillet; heat olive oil in the same skillet over medium heat. Season salmon pieces with salt. Add salmon to skillet; cook until fish flakes easily with a fork, about 4 minutes, turning after 2 minutes. Remove salmon from skillet, set aside.
6. 6 Add honey mixture to skillet. Cook and stir until mixture is bubbly and slightly thickened; about 2 minutes. Remove skillet from heat. Return cooked salmon to skillet. Toss to coat in honey sauce; set aside.
7. 7 For mustard dressing, whisk together olive oil, vinegar, Dijon mustard, parsley, dill, honey, pepper and salt, in a small bowl.
8. 8 To serve, divide quinoa evenly between 2 bowls. Top with hot-honey-sauced salmon, green beans, cucumber, tomatoes, and red onions and/or olives. Serve with with mustard dressing.

Nutrition per serving