Red Quinoa With Roasted Vegetables and Salmon Teriyaki

Marinade the salmon fillets in the teriyaki sauce for 20+ minutes. 

When ready to cook, drain the salmon fillets and reserve the teriyaki sauce.

Heat 2 tbsp vegetable oil in a frying pan and fry the salmon fillets skin down first to crisp up the skin.

Top the salmon with the teriyaki sauce and cook on another side.

Preheat the oven to 180*.

In a large mixing bowl stir together cauliflower florets and chopped carrots, olive oil, salt and pepper until evenly coated. Place on a baking sheet and roast about 20 minutes or until carrots and cauliflower are fork-tender.

Meanwhile, in a saucepan bring quinoa and water to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.

Toss together roasted vegetables, quinoa, lemon juice. Serve warm or at room temperature.