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Brain Boosting Recipe: Salmon, Kabocha, and Quinoa Salad with Avocado Lime Dressing

Served on a bed of Spinach or Arugula

For the Squash:

1 medium kabocha squash (3 lbs) (can substitute butternut or acorn squash)

1 ½ TBSP olive oil

2 tsp salt

1 tsp pepper

1 tsp garlic

1 tsp paprika

1 tsp cumin

Preheat Oven to 375 degrees.

Place whole squash in the oven for 15-20 min. (This will soften the skin and make it easier to cut.)

Remove from oven & set aside until cool.

Increase oven to 400 degrees.

Using a sharp knife, carefully cut off the top stem of the squash.

Cut squash in half and scoop out the seeds & pith from the core.

Cut squash rind-side down into 1 ½ inch wedges.

Toss squash in olive oil, salt, pepper, garlic, paprika, cumin.

Bake for 15 min, flip & bake for another 15 mins or until fork tender.

Tips to Remember: Green skin/rind of kabocha IS edible. If you’re not a fan of the rind: Remove after roasting, it will be soft & easier to cut off.

While your kabocha is roasting in the oven, start cooking the quinoa.

To Cook Quinoa:

1 cup raw quinoa - rinsed & drained

2 cups vegetable broth or water

1 TBSP Olive Oil

½ cup medium dice onion

2 tsp fresh minced garlic

1 tsp ground cumin

½ tsp paprika

½ tsp cayenne

½ tsp ground coriander

1 tsp salt

¼ tsp pepper

½ can rinsed & drained black beans

Cook Quinoa:

Heat oil in pot & saute onions until fragrant & translucent.

Add garlic & cook down for about 30 seconds, careful not to burn.

Add quinoa, broth, seasoning and remaining ingredients.

Cover with a sealed lid, cook on medium-low for 15-20 min.

Once Quinoa is cooking, prepare the fresh vegetables for the salad.

Pre-heat the oven to 400 degrees for Salmon

Garnish for cooked Quinoa:

2 cups cooled quinoa/black bean medley

2 cups of large diced kabocha

1 cup medium diced Red Bell Pepper

1 cup medium diced Tomatoes of choice

1 cup fresh chopped Cilantro

½ cup Toasted Pumpkin Seeds

½ cup Green Onion

¼ cup small diced Red Onion

Avocado Lime Dressing:

2 ripe Avocados - pitted, diced

6 TBSP Lime Juice

4 TBSP Olive Oil

½ tsp garlic powder

Salt & Pepper

Method: Add ingredients to blender & pulse until smooth.

Baked Salmon (see below for vegan option):

4-6 skinless salmon filets (2 ½ lbs)

2 TBSP Extra Virgin Olive Oil

1 TBSP fresh chopped garlic Zest from

1 lemon Juice from 1 lemon

2 tsp oregano

1 tsp paprika

½ tsp thyme

½ tsp basil

½ tsp black pepper

Preheat oven to 400 degrees.

Line baking sheet with parchment paper.

Make lemon garlic sauce.

Generously brush the sauce mixture on the salmon.

Bake for 12 min.

It should be opaque and flakey when you pull apart with a fork. If not, cook for another 2-5 min.

If vegan/vegetarian, Chef Analicia suggests using soyrizo instead of salmon (available at Whole Foods or Trader Joe's) and cook according to package directions.

Place fresh spinach or arugula on the bottom of a large bowl or platter and arrange the quinoa, squash, vegetables, and salmon or soyrizo on top. Drizzle with avocado lime dressing and serve immediately.

Recipe courtesy of Analicia at Kitchen Vixen. For more delicious, healthy recipes and cooking inspiration, visit @Kitchen.Vixen.Analicia on Instagram.

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