Moroccan Steamed Salmon with Quinoa and Carrots

The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.
Whole Living, January/February 2011
  • Yield Serves 2
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  • 1/2 cup quinoa
  • 1 cup water
  • Kosher salt
  • 1 carrot, finely diced
  • 2 cups cilantro leaves, plus more for garnish
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil, plus more for brushing
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chile flakes
  • 2 5-oz. fillets wild salmon, skin removed
  • Freshly ground black pepper


  1. Rinse quinoa under cold
    water. In a small saucepan,
    bring water and 1/4 tsp. salt to
    a boil. Add quinoa and carrots
    and bring to a boil, then
    reduce heat and simmer,
    covered, for 20 minutes. Let
    quinoa rest, covered, for 10
    minutes, then fluff with a fork.

  2. Combine cilantro, garlic,
    lemon juice, olive oil, cumin,
    chile flakes, and 1/2 tsp. salt in a food processor. Process
    until smooth.

  3. Lightly season salmon with
    salt. Brush bottom of a metal
    steamer basket with oil. (If
    using a bamboo steamer, line
    bottom with a large leaf of lettuce
    or a piece of parchment
    paper.) Arrange fish in steamer
    and set over boiling water,
    covered, for 6 to 9 minutes,
    or until fish is cooked through.

  4. Lift fish out of steamer.
    Serve over quinoa. Spoon cilantro
    sauce on top and garnish
    with fresh cilantro leaves.

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