Ingredients

• 1 cup quinoa, well rinsed and drained
• 1 to 2 teaspoons Sriracha (Asian chile sauce)
• 1 green or black tea bag
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon grated peeled ginger
• 3 scallions, chopped (white and green parts separated)
• 4 4-ounce skinless center-cut salmon fillets
• 4 cups broccoli florets, cut into 1-inch pieces
• 1 cup frozen shelled edamame
• Kosher salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons pepitas (hulled pumpkin seeds)

Instructions

1. Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.
2. Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
3. Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
4. Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas.
5. Photograph by Justin Walker