BBQ Roasted Salmon with Cilantro Lime Quinoa

TGIF! Friday's are the best especially when you have the day off! Sleeping in would have been nice but that was not happening especially because my internal clock wakes me up at 6:15 :( So the first idea was the gym and the second idea was getting breakfast. I remembered about the new Panera Bread that opened up so Breakfast won and I headed there this morning for this delicious breakfast...

It's the perfect environment for blogging this morning. Although I do wish I had my headphones on so I didn't have to listen to this loud distracting classical music.

So for dinner last night...

I enjoy cooking for a group of people and who is better to cook for than your family?! So I put together a family dinner for my parents, my brother John, and Brian. Unfortunately my sister Emily is living in Massachusetts so she was missed! I decided on a BBQ Roasted Salmon that I had found on the lovely site Pinterest with a side of Cilantro Lime Quinoa and Roasted Broccoli. They were both so easy to make! I will definitely be making this again. :)

 BBQ Roasted Salmon:

• 1/4 cup pineapple juice
• 2 tablespoons fresh lemon juice
• 4 (6-ounce) salmon fillets
• 2 tablespoons brown sugar
• 4 teaspoons chili powder
• 2 teaspoons grated lemon rind
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Cooking spray
• Lemon slices (optional)

Combine the pineapple juice, fresh lemon juice, and salmon in a zip lock bag. Marinate for 1 hour in the refrigerator, turning occasionally.

While the salmon is marinating, combine the brown sugar, chili powder, lemon rind, cumin, salt, and ground cinnamon in a bowl.

Preheat oven to  400°

Remove fish from the bag and discard the marinade. Place salmon in a 11x7 baking dish coated with cooking spray.

Rub spice mix over the salmon and place in oven for 12 minutes or until fish flakes easily with a fork. Serve with Lemon slices.

adapted from Cooking Light

Cilantro Lime Quinoa 

2 cups of Vegetable Broth
1 cup of quinoa, rinsed and drained (follow cooking instructions using vegetable broth)
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
1/4 teaspoon granulated sugar
Salt and pepper, to taste

1. In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork.
2. Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper, to taste. Serve warm.

*I doubled the recipe because I was cooking for 5 people*

 From the lovely blog Two Peas and Their Pod.

Time to go it's getting crowded in here and I need to go buy something to wear for the MS Golf Tournament tomorrow since I DO NOT own any collared shirts!  Enjoy your FRIDAY! :)