Quinoa is a very nutritious, nutty tasting, tiny seed. It cooks just like rice and can be used much the same way. Quinoa is higher in protein and iron than most grains and is a source of fibre as well. You may want to add it to your dishes instead of rice.
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Cut salmon into 4 equal pieces. Place on the baking sheet.
In a small bowl, combine the maple syrup, soy sauce, and garlic powder. Pour the sauce evenly over the salmon.
Cut 1 to 2 inches off the bottom of the asparagus to remove the woody ends. Place in a bowl and drizzle with oil, and sprinkle with salt and pepper. Lay on the baking sheet beside the salmon.
Bake for 17 to 20 minutes or until the internal temperature of the salmon reads 158°F (70°C) degrees when an instant read thermometer is inserted.
While the salmon is cooking, bring the 1 cup of water to a boil. Add the quinoa, garlic powder, and pinch of salt. Turn heat to low, cover, and cook for 15 minutes or until all of the water has disappeared.
Top the thinly sliced green onion and sesame seeds. Serve with roasted asparagus and quinoa. Top with thinly sliced green onion and sesame seeds
