Preparation
Preheat the oven to 180º.
On a baking sheet, place the salmon fillets and season with salt, pepper, 1 c. Mexico secret tea and a splash of olive oil. Wrap it up tight.
Bake for 20 minutes.
In a pan, pour the oil and add the onion. garlic, peppers and fry.
Add the quinoa, season with 1 tablespoon of Secrets of Mexico, salt and pepper, wrap. Add the water and cook for about 20 minutes, stirring occasionally.
Add the sliced almonds to the quinoa.
Serve the salmon with the quinoa and a good appetite!
On a baking sheet, place the salmon fillets and season with salt, pepper, 1 c. Mexico secret tea and a splash of olive oil. Wrap it up tight.
Bake for 20 minutes.
In a pan, pour the oil and add the onion. garlic, peppers and fry.
Add the quinoa, season with 1 tablespoon of Secrets of Mexico, salt and pepper, wrap. Add the water and cook for about 20 minutes, stirring occasionally.
Add the sliced almonds to the quinoa.
Serve the salmon with the quinoa and a good appetite!
Ingredients
- 4 salmon loins
- Olive oil q.s.
- 2 tea spoons Mexico Secrets (seasoning)
- 1 small chopped red onion
- 2 chopped garlic cloves
- 2 chopped canned red peppers
- 200g white and red quinoa
- 400ml water
- Salt q.s.
- Pepper q.s.
- Laminated almond q.s.
- lime
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