Quinoa Bowl with Salmon Teriyaki

Makes 3 to 4 servings

1      cup quinoa
1¾  cups water
1     pound salmon, cut into 3 to 4 fillets
2     teaspoons mirin or lemon juice
1     garlic clove, crushed
½    cup teriyaki sauce
1     radish, thinly sliced
1     small carrot, grated
1     small green onion, thinly sliced
1     tablespoon fresh cilantro leaves
1     teaspoon sesame seeds

Nutritional information per serving (based on 3 servings):
Calories 513 (41% from fat) • carb. 3g • pro. 39g • fat 23g • sat. fat 5g • chol. 83mg sod. 713mg • calc. 47mg • fiber 4g

Function: Microwave

1. Put the quinoa and water into a 1-quart, microwave-safe casserole dish and place in the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select Microwave, set the time and power level for 9 minutes on High (10P), and press Start. While the quinoa is cooking, place the salmon, flesh-side up, into a shallow, microwave-safe dish, sprinkle evenly with mirin, rub the flesh with the crushed garlic clove, and put it into the dish. Coat with the teriyaki sauce. Turn the fillets over, flesh-side down, to marinate in the mixture.
2. Once the quinoa is cooked, remove, cover and rest. Cover salmon and place in oven. Select Microwave, set time and power level for 7 minutes on High (10P), and press Start. Once cooked, divide the quinoa equally among 3 to 4 bowls. Evenly divide the radish, carrot and scallion among the bowls, and then place a salmon fillet on each, flesh-side up. Garnish with cilantro and sesame seeds.
3. Serve immediately – drizzle with extra teriyaki if desired.