Step 1
In rice cooker, combine quinoa, chicken broth, paprika, turmeric, and salt. Cook, and add more water or chicken broth and cooking time as needed for desired texture.
Step 2
Meanwhile, finely dice cherry tomatoes, cucumber, cilantro, and zest lemon. Cut naked lemon into wedges for serving.
Step 3
In a small bowl, combine cloves, cumin, and nutmeg. Salt salmon generously on all sides, then coat the top of each fillet with the spice blend.
Step 4
When quinoa is finished, toss with diced vegetables, cilantro, lemon zest, and a drizzle of olive oil. Mix well.
Step 5
Heat a large skillet over medium-high. Add olive oil and when it begins to shimmer add the salmon fillets spice-side down. Cook for 3 minutes, flip, and cook for an additional 2 minutes until the salmon has nice color and is just cooked through.
Step 6
Serve salmon on a bed of quinoa with a lemon wedge and enjoy immediately.
