Ingredients & Substitutes

Instructions

1. 1

   Puree 2 chipotle peppers in adobo sauce, 0.5 cup orange juice, 2 tablespoons honey, and 2 cloves of minced garlic in a blender or food processor until smooth for the glaze.

2. 2

   Season 4 (6-ounce) salmon fillets with salt and pepper, then place them in a baking dish and pour half of the chipotle orange glaze over the salmon, reserving the remaining glaze.

3. 3

   Bake the salmon in a preheated oven at 400°F (200°C) for 12 to 15 minutes, or until cooked through and flaky, basting with the reserved glaze halfway through.

4. 4

   Rinse 1 cup of uncooked quinoa thoroughly, then cook it according to package instructions with 2 cups of water or vegetable broth until light and fluffy.

5. 5

   In a large bowl, combine the cooked quinoa, 1 (15-ounce) can of rinsed and drained black beans, 1 cup of frozen corn, 0.25 cup of finely diced red onion, and 0.25 cup of chopped fresh cilantro.

6. 6

   Dress the quinoa salad with 2 tablespoons of fresh lime juice and 1 tablespoon of olive oil, then gently fold in 1 large diced avocado and season with salt and pepper to taste.

7. 7

   Serve the chipotle orange glazed salmon hot alongside the vibrant black bean quinoa salad.