Making Meals with Meka! is live! Lemon Herb Salmon Quinoa Bowl!

Welcome to Baking Meals with Mika. Happy Wednesday, happy hub day. We were just playing around with some buttons, but we're good, we're good, we're good. Happy Wednesday, everyone, happy Wednesday. I am really excited about today's meal. All right, the days are getting longer. That means that spring is here. So when it comes time for spring, I like to eat a little lighter. We're gonna be cooking up some delicious, healthy meals. So today we are doing a lemon garlic salmon quinoa bowl. Okay, that was long, right? Basically what that is, is we're gonna have a delicious bowl with the base is going to be quinoa. Then we're gonna layer it with some beautiful zucchini, onions, and spinach. We're gonna top it off with a beautiful salmon filet, and then we're just going to garnish it with this delicious yogurt sauce, all right? So let's just get everything, let's start cooking. We're gonna start off with cooking our grain. This is quinoa. I want to show you guys what quinoa looks like. This is a really good alternative to rice, all right? You always hear about quinoa being a super food. This is a really delicious food. I love quinoa. The biggest, I would say, issue that people have with cooking quinoa is the flavor. They're like, oh, it doesn't have any flavor. I don't like it. I'm going to help you with that today. So quinoa cooks pretty much exactly like rice, okay? And you're gonna have like a two-to-one ratio. So let me show you how I cook this quinoa. And the biggest, most important part of cooking quinoa is you want to put that flavor into quinoa, okay? Because quinoa really is flavorless. So the cool thing is you can add the flavor when cooking. I want to take this time to say hello to my A1 day ones that are here with me every single week. My boo is on here. Hello, Reyes. Hello, baby brother. Hello, Jay Kelly. Welcome, welcome. I hope you guys are ready for this delicious recipe. This is one of my favorite recipes. So I have the quinoa, which are these little bitty grains. And what we're going to do is now, I am going to cook this off camera, but I want to show you how to start it. So we are going to start with the quinoa. And I have two cups of chicken stock here, okay? So this is two cups of chicken stock. And I'm going to bring this to a boil. Now, typically when I cook quinoa, not only do I have the chicken stock, I might dice up some onion and some garlic. So I would dice up some onion and some garlic. I will saute it until they get nice and soft. Then I would add the chicken stock, bring that to a boil, and then add the quinoa. And then what you're going to get is a delicious flavored quinoa. But because we're doing this bowl, and this bowl is going to have so many different layers of flavor, I really don't need to put all of those ingredients into the quinoa. So we have the water. Well, the chicken stock is going to be boiling. When this comes to a boil, all I'm going to do is I'm going to add my one cup of quinoa. This is my red quinoa. And we're going to let that cook. Hello, hello, hello. Welcome. If you're just tuning in, you are making meals with Mika on this beautiful Wednesday. The days are getting longer. I mean, spring is here. So it's time for us to lighten up our eating because look, we got to prepare for summer. We have to look good for summer. So we're going to be cooking some really nice, healthy, light dishes. While the quinoa is cooking, let's get started on the rest of our ingredients. So for this dish, okay, we're going to have some fresh zucchini. We're going to have some fresh spinach. We're going to have a half an onion. And then we have some garlic cloves, okay. We're also going to need a couple of onions, lemons. Look at all these fresh vegetables. Like, come on. Like, I'm so excited. We have our fresh lemons. Then we have salmon, all right. I'm going to season the salmon right now and just let it, you know, the seasonings, you know, just kind to marinate the salmon. But it is important when you are choosing salmon that you are not using farm raised salmon, okay. If at all possible, when you're choosing your salmon, I want you to get wild caught salmon. The farm raised salmon is basically salmon that's grown in these big ass giant tanks. We don't even want to go into detail. So you want your salmon as fresh as possible. So right here, we have two beautiful fillets of wild caught salmon. Now I'm going to season these and just let the seasoning sit on these while we cook our vegetables. So this is what I'm going to season the salmon with. I'm going to use some salt, okay. And then I've come up with this beautiful, delicious spice mixture for this salmon. So we have dill. Dill and salmon go together like peanut butter and jelly, okay, and it is delicious in this recipe. We have garlic powder because if you guys have been cooking with me, you guys know that I love garlic powder and I literally put that on everything. We have dill, garlic powder. We have black pepper. We have onion powder. Onion powder is going to mimic the onions that's going to be in our vegetable medley. I have some turmeric. Yes, let me tell you guys, I always like to find ways to add some health benefits in the seasonings. Turmeric is really good for your health and it's going to add a beautiful color. Then I have some paprika. So I'm going to mix these together. And this is going to be our fish seasoning mix. Did you guys get all of those? Okay. Now, before I season that, my chicken stock is boiling for my quinoa. So I have two cups of chicken stock in here. I have one cup of quinoa. Quinoa is exactly like rice. You just want to put it in there. You're going to give it a quick stir, okay. And then once that goes back to a boil, I'm just going to reduce it and cover it and let it do its thing. You're not going to open it. You're not going to stir it. You're just going to reduce it, cover it and let it do its thing. So the quinoa is cooking. All right, back to our herb mixture for our salmon. So let's just get this going. All right. So when I'm seasoning any type of protein, I always have one hand for seasoning, the other hand for just touching the protein so I can keep one hand clean. Okay. And these are pretty thick pieces of salmon. So they're going to be able to take this mixture, a really nice seasoning blend. I hope everyone's doing well today. I am having such a great day today, you guys. The sun, AKA Bob, is out. But whenever the sun is out, I'm going to be smiling, especially living in a cold city like Chicago. And if you're just tuning in, you're going to get a chance to represent where you're from. That is my favorite part of the show. We're going to sit here, hang out and talk. And like halfway through, I like to do like a call out to see where everyone is tuning in from. So it's just great to see where everyone's tuning in from. So I'm going to season this salmon. Now, I am not going to touch this with my fingers because this does have turmeric and turmeric does stain. So if you are using this seasoning blend that I just told you about, make sure that you either have gloves on or have some type of tongs to toss, you know, to turn it, because your hands will indeed turn yellow from the turmeric. And we already have someone. Iran Davis already representing. Let's get it. You can represent whenever you want to. Let's go, Philly. Hello. I mean, from Pittsburgh, Pennsylvania. I'm sorry, I said Philly, my bad. I don't think I've ever been to Pittsburgh. I have been to Philadelphia. So maybe I need to visit Pittsburgh. Welcome, welcome, welcome. You are at a perfect time. We are seasoning these fish fillets with my homemade fish seasoning, okay? And since these are so thick, you guys, I want to make sure that I'm seasoning these on all sides. So what I typically do is just put the seasoning on my board like that, right? Spread it out a little bit, and then I just take the fish and just dip it so every single side can get that seasoning, okay? Beautiful, you see that? That fish is seasoned. And this one is a little more delicate. I got, I want to be gentle with this one. I don't want it to break. It's a little more delicate, so, okay. So these are just going to chill, all right? These are going to chill, hoo, hoo, hoo. Let's put these off to the side. But we're just rolling. And you see me go over here, I'm just wiping, just washing my hands. We are just rolling right now, you guys. So we have our quinoa, which is the base to this dish. Our quinoa is cooking, all right? We have our fish marinating in the seasoning. All right, I'm going to start preheating my pan. And let's get started on the vegetable layer of this bowl. You guys, this bowl is absolutely delicious. I don't know if you guys like different bowls, you know, like rice bowls and things like that. But if you are a fan of bowls, you're going to love this. So the vegetable part of this is zucchini, onion, garlic, and fresh spinach, okay? So I have five cloves of garlic. Garlic is my absolute favorite. You can use less if you want. You can use more. I'm never going to say you can't use more. And with this layer of the bowl, you can really get creative, okay? So if you want to add mushroom, if you want to add bell pepper, any type of vegetables that you like, if you want to do broccoli, you can do whatever vegetable you like for this layer of the bowl. I like the zucchini, onion, and spinach because they pair really, really well with the salmon. But like I said, feel free to use whatever vegetables that you want. You just want to make sure that all the flavors are, you know, nothing overpowers the other ones. So you want all your flavors to be complimentary. I do know that some peppers, if you're using peppers in this layer, some peppers can be a little bit overwhelming, especially since we're using the salmon. So I want you to use your best judgment when you're doing that. So we're going to just chop our garlic really, really fine. And we are going to reserve a little bit of this garlic for the yogurt sauce at the end, okay? We're going to top this with a beautiful lemon yogurt sauce. So I am going to reserve just a little bit of the garlic for that sauce. So this, so did you see why? Because we have garlic in the vegetable layer, and we're also going to have garlic in the sauce. I didn't really need to season the quinoa with the garlic. Okay, I hope everyone is feeling it. How is everyone feeling today? Go ahead and just drop me a little note. You know, we're just hanging out here. Feel free to leave a note in the comment section. That's how we hang out here. It's not just me talking and you guys listening. I mean, even though I like that. But if you guys have some comments or questions, please feel free to drop your comments or questions in the comment section. We have, David said, listen, this is still our nation over here, okay? So, you know, look, they are already representing in the comment section. I can't look, I'm not even going to, you know, refute that. I'm not a huge football fan. I used to be a long, long, long time ago. So I really don't have a team that I root for. So go ahead and represent. You're not going to get any backlash from me on that one, okay? All right, so we have our garlic really nicely, finely diced or minced. And then for the zucchini, I've chopped off both ends. And I like to put these in like half moon shapes. This is going to add a really nice texture and is going to ensure that the zucchini cooks evenly and does not get too mushy, okay? We do not want mushy zucchini in this recipe. We want our zucchini to have a nice bite to it. I pulled out three zucchini, but I think I'm only going to use two because they were relatively small when I went to the store, but I think two is going to be enough. We got more people pulling up. Hi, happy Wednesday. Welcome to Making Meals with Mika Live. And we are cooking a lemon garlic salmon quinoa bowl. And basically it's a bowl of deliciousness that's perfect for a weekend night. It's perfect for the week day. If you want something that's hearty and healthy that doesn't take a lot of time, this is the perfect bowl, okay? So we have our zucchini. And you want to keep like that thickness, okay? You don't want them to be any thinner than this, all right? And then for the onion, we're not going to dice our onion. We're going to slice this onion. So I'm going to slice it in half. Now I'm going to go and just slice about half inches, one half inch slices, okay? So the onion is going to kind of mimic the zucchini. You see that? And this is on purpose. This is going to ensure that it eats really, really well. You see that? It mimics it. We want, when you take a fork or a spoon, we want it to be a really nice balanced bite. So we are chopping the onions like that, okay? And then what we're going to do is we're just going to simply season both the onions and the zucchini with a little salt and a little pepper. All right, we're going to go really easy on the seasoning because we're going to add so many more layers of seasonings to this, okay? So salt and pepper. I can already smell the quinoa cooking, you guys, and it smells quite delicious. All right, so we have our zucchini, we have our onion, and we have our garlic. Let's start, let's start cooking then, okay? When I tell you this dish is so easy, but it seems like it's, oh. Hey, hey, hey, what's going on here? Okay, that's what live cooking would do. Hey, hey, hey, what's up? Every time, it always happens, something goes wrong with the camera, but that's what live cooking is about. Okay, so the skillet is preheated, all right? Now, I am going to put a little olive oil in here, about a tablespoon of olive oil, okay? If you don't have olive oil, go ahead and use some avocado oil. You guys already know, we're not using vegetable oil here, okay? And don't use butter just yet. We're gonna add a little bit of butter to this in the end, but butter does burn, and we don't want our food to burn. So we're using just a little bit of olive oil today. You can use avocado oil, all right? And then we're going to saute. That's the sound you wanna hear. That means we are about to throw down sound, okay? That sizzling sound, I love it. You know, like cooking is all about using all of your senses, right? I have, it's like an orchestra, a symphony. I have the bubbling of the quinoa over here, like bubble, bubble, bubble. Then I have the sizzling of the onions over here. It's just amazing. And then you're gonna be able to smell everything. Cooking just uses all of your senses. It is such a relaxing thing to do, okay? So hopefully, even if you're not into cooking just yet, hopefully you hanging out with me every Wednesday will give you a little infinity for cooking, all right? How's everybody doing today? You know, let me know. Hello, hello, hello. You're just tuning in. You are Making Meals with Mika Live, and we are like right in the thick of making these quinoa bowls, okay? We have the salmon that's over here marinating, all right? Getting delicious. We have the quinoa that's on the stove cooking in some chicken stock, and now we are working on our vegetable part of the dish. We are sauteing some onions, and I'm gonna saute these for about two to three minutes before I add the zucchini because onions take a little bit longer. Someone said a medley of flavors, and it is. You guys, that is my friend, Tangy. Hello, hello, hello. Yes, ma'am, it is a medley of flavors we got going on over here, okay? We have a whole symphony. Okay, so once your onions start to soften up and they become translucent, you can kind of see through them, then we're going to add the zucchini. You guys, when I tell you that this dish is such a satisfying dish, this is literally one of those dishes that when you're eating it, you're like, oh my gosh, I can't believe that this is healthy because it just tastes so good, and there's so many different layers of flavor. And that's the most important part to eating healthy. You know, you're gonna want to go back again and again to, you know, to eat something healthy. Like, who wants to eat freaking chicken breast and broccoli every single day? I don't. All right, someone says, what are you making? Thank you for that question. We are making a lemon garlic salmon quinoa bowl. In essence, we're gonna have a beautiful bowl of seasoned quinoa. We're gonna have a layer of vegetables. We're gonna top it with a beautifully seared piece of salmon. And then we're gonna drizzle that with a homemade yogurt sauce, right? Doesn't that sound delicious? And it's healthy for you. This is a lower carb, high protein meal, okay? And it is delicious. So I hope you are taking notes or save this video. If you're having a good time, go ahead, give me a thumbs up. If you haven't subscribed to Making Meals with Mika yet, go ahead and subscribe, okay? Cause we hang out here every single Wednesday in the kitchen and we're just chilling. You know, we are a family, we're hanging out and cooking good food. So the onions are nice and translucent. Can you guys see this? Okay, so I wanted to cook the onions first because remember I said, it's really important. We don't want to overcook the zucchini. So now to this, I am going to add the zucchini and I'm gonna add the majority of this garlic, all right? I'm gonna add the majority of it and I'm gonna save the rest for our sauce. So we're gonna save that little bit for our sauce that's coming up, okay? And then we're just going to just let this do its thing, you guys. It is smelling amazing. Let me tell you what it smells like here. So the grain, which is the quinoa, it's a very homey, grainy, just texture and flavor. So you can smell the grain and then you have the onion and then the fragrant garlic. It just smells so light and fresh. It smells very fresh in here. And listen, I am excited, okay? So we're just going to continue to toss this. Make sure you keep an eye on your temperature. You don't want your zucchini or your onions to burn and garlic does burn really easily too. But because it's in here with the zucchini, it's going to cook a little slower, but you do want to constantly stir this because we don't want our garlic to burn, all right? Oh, it is smelling delicious in here. And while that is cooking, let's just go ahead and tell me where are you guys from? This is my favorite part of the show where we just shout out where we're from. I'm going to let you guys know I am representing Chicago, Illinois right now. This is where I am at. So the Midwest is in the house. I already know we got a friend that's in Pittsburgh right now. Filler Nation. That's what they say. They say it's Filler Nation, okay? We have Mr. Kabal is from Russia. Hello all the way from Russia. How are you? Hello, hello, hello. Welcome. We have Jay Kelly representing Vegas, baby. Let's go. We got Vegas in the house. So right now I know we have Chicago. We have Russia, okay? We have Vegas. Where else? Let's go. Represent your city, your state, your country, your continent. Everyone is welcome here. This is my favorite part of the show because I get to see where everyone is joining from. Now while this is sauteing, okay, let's move this out the way a little bit. We're still gonna keep an eye on it. So I'm gonna keep it here. We're not gonna forget about it. We're going to chop up our spinach. Now I am using a whole bunch, an entire bunch of spinach because we already know spinach is so disrespectful. We think it's a lot, but it really isn't a lot. So I'm just going to take this and I am just going to chop it. Now, if you are not a fan of spinach, that is totally okay. If you want to, you can substitute kale. Now kale does take a little more time to cook. So you would start your kale a lot earlier, okay? If you're not a spinach fan. You can use, I really would not suggest using like any type of frozen spinach right here because of its water content. So I do suggest using fresh spinach. If you don't like spinach, just go ahead and leave it out. Like I said, during this part, the vegetable part, you could use any vegetables you want. I'm just using the vegetables that I feel go best with salmon. But listen, I know a lot of people love mushrooms. Go ahead and throw some mushroom in here. A lot of people love peppers. Go ahead and throw some bell peppers in here, okay? This is your bowl. You're gonna customize this how you want to. I'm just gonna give you the recipe. You do with it as you please. Let's see here. We have someone from the Virgin Islands of St. Croix. Welcome, welcome, welcome. Good wind. Welcome from the Virgin Islands. I am hoping everyone is having a good time. If you're just tuning in, you are making meals with Mika. We are making a lemon garlic salmon quinoa bowl. And we are working on our second layer of the bowl, which is our vegetable layer. In this pan, I have some onion, I have some garlic, and I have some zucchini. And now I am going to add to this layer, this spinach. This is a bunch, literally one bunch, okay, of spinach. And because I'm adding a new ingredient, we're gonna have to adjust the seasoning because seasonings are most important. So I'm going to put some salt in here and then we're gonna go in with some pepper, okay? We always want to make sure that we are adjusting our seasoning, okay? All right, and then what we're going to do, because this is a lemon garlic bowl, we're going to zest, zest this part up, and we're gonna add a little lemon juice, okay? This is going to add freshness. We are building flavors here, you guys. Cooking healthy and cooking delicious food is all about building flavor, okay? You see that? You guys see this? Like, this is going to add so much beauty and color to our bowl, all right? All right, let's see here. We have someone joining, Stacey. Hello, Stacey, welcome, welcome, welcome. Where are you from, Stacey? Where are you from? And you guys see how that spinach just wilted down just that quickly? But look how gorgeous that is. Now, if you want to add a little pizzazz in here, if you like a little spice, this will be the perfect time to add some red garlic. I mean, some chili garlic flakes right here. You can add some cayenne pepper. You can spice it up a little bit. What I'm going to do is I'm going to add some lemon juice, okay? All right, because this is a lemon garlic bowl, okay? So we're going to add some lemon juice to this layer. And then, because we want it to be umptious and we want it to be luscious, we're going to add just a little bit of butter, okay? Butter is not bad, all right? Butter is not bad for you when you use it in, you just have to use it sparingly, okay? Use it respectfully. So I'm going to add one tablespoon of butter to this, and it's going to take this layer and it's just going to add a nice umptiousness to these vegetables, okay? Now, I said butter, okay? I do not want you to add margarine or so you believe it's not butter or any other imitation butter out there. No, we like to use real ingredients, okay? So to this layer, I added butter, okay? Someone says, how much did that pan cost? It's beautiful, thank you. You know, to be honest with you, I can't tell you how much this pan cost. My boo bought it for me, okay? So my boo is on the line. So boo, if you want to tell them how much you paid for this pan, you can tell them, all right? But listen, I'm not sponsored by this pan, right? Because I can tell you the name brand and everything, but because they don't pay me to represent them, I'm not going to, you know, sponsor them, but this is a beautiful pan. This is a stainless steel forager pan, okay? All right, so look guys, this is what our vegetables are looking like. Look at that. Look at those bright greens and the whites from the onion. That's exactly what we want. So right now we are going to, these are done. And a key component to cooking, and especially when you're having a bowl, is you want to have different textures, okay? So we don't want this to overcook. Remember I said, we are not going to overcook the zucchini, because if you've ever had soggy zucchini, it is not delicious, okay? So I am taking everything out. I'm getting everything, okay? We're getting everything out, and we're going to put this in a bowl, because this layer is done. But look at that, you guys, okay? And you want your zucchini to have some bite to it, okay? Let me see, can you listen? Mm, mm, mm. You guys, that's delicious. It's garlicky, it's lemony, that's fire. So we're going to take this, and we're just going to cover it, all right? We're going to set this to the side, all right? We're just going to cover it, so it can stay warm, all right? Let me check on my quinoa. You guys didn't even tell me to check on my quinoa. Let me see here. It's not quite done yet. The quinoa maybe has about five minutes. Let's go to the comments. I use butter, respectfully, disrespectfully. Girl, butter is delicious. You're supposed to use butter, so it's okay, all right? I can smell that all the way here in Texas. Isn't it smelling amazing? Do you hear me, frog? Frog, you're in Texas? What part of Texas? What part of Texas are you from, represent? Okay, guys, so I have removed the vegetables out of this pan, and guess what? We are not getting a different pan. We are using the exact same pan here, okay? This is where our fish is going to go. And to the lady's comment who asked to bomb, to bomb pop, hi, bomb pop, this is a great pan, okay? So I really do suggest if you wanna take up cooking or if you wanna cook delicious meals, do invest in a really nice pan. You don't have to get a whole set, okay? This pan came by itself. So just get you a really nice pan. Well, we have the second layer of our bowl complete. Our quinoa needs about five more minutes and that will be done. Now let's make these beautiful salmon fillets. But when it comes to cooking your fish, you do want your pan piping hot, okay? And we're gonna cook this fish medium rare, okay? If you want your fish well done, you're gonna have to cook it a little bit longer, but we do not eat well done fish over here unless it's some fried catfish or it's fish and chips, okay? Other than that, I cook my fish to a medium rare because you want it juicy. You don't want it dry. We do not do dry fish here. So I'm giving you guys a heads up. So when I take it out, you're not like, Mika, that's not done. And it is, okay, to my liking. But if you want a well done fish, it's well done. But we're cooking these medium rare. That means we're only gonna cook them about two and a half to three minutes on each side, okay? So our fish has been marinating in the homemade seasoning. The seasoning is dill, we have dried dill, we have garlic powder, we have onion powder, we have black pepper. I have some paprika and I have turmeric for color and health benefits. And this is the sound you wanna hear. Yep, we want that sound, okay? We want that sound. That's what we want. And then for fish, you don't touch it, okay? Now this fish does not have any skin on it. If you want skin on your fish, absolutely you can keep the skin on your fish. You're gonna put the skin side down and you're just gonna let the fish cook. So the cool thing about fish is, fish will tell you when it's time to turn, believe it or not. Right now, this fish is going to be sticking to the skillet. When it's cooked enough for me to turn it, it's going to be easy peasy. If you've ever cooked fish and you've tried to turn it and it's sticking, two things. Number one, you probably didn't put enough oil in there, but number two, it's not done on that side. So I'm not even going to mess with it. I'm just going to let it just cook on this side. And then when it's time to turn it, it's gonna turn easy peasy. I don't have to worry about it sticking to my stainless steel pan, okay? So King of Wok cooking, the fish. You guys, it's already, it is smelling so amazing in here, all right? Just the fish with the olive oil and the seasonings that I put on here, it's just smelling so amazing. And that is why I love to cook. So even if you're someone who doesn't love to cook, I'm gonna give you these little, you know, the little treat that comes with cooking, right? It sounds like a symphony in here. We have the searing of the fish. We got the bubbling of the quinoa. So auditorily, it's just very pleasing to the ear. And then the smell is amazing, right? It smells like a big hug in here. And then visually, you can see, you know, everything coming together. So you just use all your senses when you're cooking. And to me, it's just a treat, okay? It is just a treat. So the fish is not quite ready to turn. And remember, these are really thick fillets. And I'm gonna cook these about, like I said, two and a half, three minutes on each side, all right? So I'm just gonna let these just sit right here. Remind me that they're there, guys. But we multitask when we cook. So the fish is still here. But let's just go ahead and get started on this sauce. All right, I hope everyone's doing good. Shout me out, let me know how you're doing. Someone said, don't forget to check on the quinoa. Let's see here. And you are right. Okay, I want you guys to look at it right now. You guys see it? After the smoke clears. Okay, so it's not quite done just yet. We wanna make sure all that water evacuates. So we probably got another three or four minutes. I know I said five minutes, five minutes ago, but we got like another three or four minutes. And it's okay. When you cook, you just have to, you know, you gotta go with the flow. So not quite done yet. The fish, I'm gonna turn it in a little bit, right? All right, so let's get started on our sauce. But thank you. Thank you for telling me to check on my fish. I appreciated that, all right? Because we're all cooking this meal, okay? If something doesn't turn out right, I'm blaming y'all first, because we're all cooking this together. So in here, I have plain yogurt. This is Greek yogurt. This sauce is going to add a richness, a creaminess, a lightness to this dish. Let me see. It's not quite yet time to turn my fish. So y'all pay attention to this fish. I need you guys to help me out here. So we have this Greek yogurt, okay? All right, so to this Greek yogurt, we are going to take some fresh parsley, okay? Now what the parsley is going to do is going to make it fancy, first of all, because we already know when you add parsley to anything, it automatically makes it fancy, but it's going to add a very nice freshness to this dish, okay? Everything is about bright flavors, bright freshness, and fresh parsley does that. Parsley is not just a garnish, you guys. It's actually an ingredient. So if you're not used to using parsley like that, you know, try to use parsley in your dips, you know, things like that. But if you want to add a nice freshness, it really does brighten up your dish, okay? So I'm going to put about this much in here, all right? I'm still checking my fish, it's not quite ready yet. And then that garlic right here, I'm just going to run my knife through it one more time. And it's okay, yes, we're using fresh garlic right here. We're only going to use a little bit. This is going to mimic the flavors that we've been using already. So I'm going to put a little fresh garlic in here, okay? Now this is the big one. We're going to use the juice of half of a lemon. But before we do that, it's time to go ahead and flip this fish, you guys, okay? It's time to flip it. And look, let me use my, you know, one of my pieces of fish was acting up. It was a little flimsy, but it's perfect. You see that color? That color is from the turmeric, okay? Time to put the other one. And then you want to flip it in a different spot. You never want to flip it in the same spot. So you want to flip it and turn it in a different spot, okay? So we have that. And I'm just going to let them do their thing. I'm going to add just a little bit more olive oil, just a little bit, guys, all right? And then we got the fish cooking. Now you see, I don't know if you guys can see it right there, but it's nice and kind of like a orange-ish, a golden brown color. That's the turmeric. That is what I want, okay? All right, so we're just going to let the fish do its thing. We guys doing all right over there? Let the fish do its thing. Check on the quinoa. All right, you guys, the quinoa is done, all right? Now with the quinoa, it's just like rice. I'm going to let it sit and just let it just hang out for a second, all right? We got a lot going on here. The quinoa is sitting. We have our fish cooking. The second layer is done. Let's get back to this sauce. So I have some Greek yogurt. I have some parsley. I have some fresh garlic. Now we're going to add the lemon. This is one half of a lemon, and we want to add all of this, okay? So I'm adding every single bit of this lemon in here. What this is going to do is, it's going to just create the sauce, right? Because Greek yogurt is so thick, we want to thin it out. And I don't really like to add water to this sauce, so I need to add enough lemon juice. And then we're going to season it. So we're going to do some black pepper, of course. And then I'm going to add a little salt, okay? And then the kicker here, let me go get it, is just a little bit of honey, just a little bit. The honey is going to add a sweetness that we need. Yes, you guys, honey, believe it or not. And then we're just going to mix this up. And I'm telling you, you're going to be like, honey, yes, because we have, you know, really powerful flavors here. We have the garlic, we have the lemon, the quinoa is pretty powerful. We just want something to sweeten it just a tad bit. It's called balance, all right? And that is what makes this dish so well. It makes it eat very, very well, is because we have balance, okay? And we don't want this sauce to be pourable. Like, I don't want it to be pourable. I just want it to be this loose because it's going to spit on top of the fish, all right? So we're going to stir it. And then of course we're going to taste it. That's my delicious dance, like, hey, I'm so good today. Do you hear me? I mean, see, Candy said, honey is my secret ingredient. Yes, that honey, it doesn't add sugar, but it adds that sweetness. I'm telling you, so you have the little garlic, you have the honey, and you guys, surprisingly, garlic and honey go so well, go so well together. So this sauce is done, okay? It is done, done, done. Put that to the side. Let's see here. Honey has so many health benefits. Eating helps you live to 100. Well, let me tell you something. Let me tell you something health-wise. I'm trying to live to 100. Do you hear me? Okay. So, you guys, guess what? I'm getting tired. I'm getting tired because the dish is, like, done. We just got to put it together. So that means, like, I'm happy that I get to eat, but then, like, our time hanging out is done. All right, so let's, I'm going to take my fish out, okay? Take it out, and then we're going to, I'm just washing the dishes over here, guys, okay? So we're going to let the fish rest. Now, did you, you don't hear it sizzling anymore? That means that it's done, okay? So I am going to remove the fish, and it is important that you let your fish rest, okay? And you guys, look, this doesn't happen to me always, but sometimes I get those little white things that come off the side of the fish, and they say that that means that it's overcooked, but this isn't overcooked. And those little white things that come off the side annoy the ---- out of me. That is, like, so annoying, okay? So even someone who cooks as much as me, I still get the little white things when I cook the fish. I don't like that, but this is the fish, okay? You see that little white things? I don't like those, so I just, you know, pull them off. But mm-mm, those do not look delicious, okay? But this fish, though, ooh, look, look at that fish. Look, ooh, wait, look at that fish. Do you see how beautiful golden that is? That's turmeric, though. The turmeric, when I say I add the turmeric for color, oh, look at that, that is gorgeous. That's exactly what I want. So if you are not a big fan of turmeric, or you really don't know, you know, like, how to use turmeric, it's a very earthy seasoning. So it just adds some earthiness, but it really isn't a very powerful flavor. And if you want to get its health benefits, you're always going to have turmeric with black pepper. Like, for real, turmeric and black pepper go together. And we just took the nutritional value of this fish and bumped it up, all because we seasoned it with the turmeric and the black pepper. You see how I'm just giving you guys these little gems, you know, to increase your health and make this dish more delicious? Guys, it's time to put everything together. So this is how the quinoa looks, right? You guys see that? Now, I used red quinoa. There's so many different types of red quinoa, I mean, different types of quinoa. There's red quinoa, there's gold quinoa. You can get a combination. I'm using the red one here, strictly because that's what I had in my cabinet, okay? So once your quinoa is done, you're going to do it just like rice. You're just going to take it and you are going to just fluff it, okay? Let me give you guys a... So we started with little balls and then they open up, okay? And then it's like these little, the little white little things come. That lets you know that the quinoa has opened up. But this was the quinoa, all right? And it's just, and I cooked this in chicken stock, okay? Because one of the biggest objections that I get to quinoa is like, oh, it's not delicious, or it has no flavor, it has no taste. That is true. You have to infuse flavor in it. So we cooked it in chicken stock. All right, so let's take this up. Get you a nice little bowl, all right? And I'm going to put approximately like one cup of quinoa on here. And I can actually eat this quinoa by itself because it's so delicious. Let me just try it real quick. You have to get, I just, I love the texture, okay? Quinoa has its own unique texture. I really can't describe it. If I had to describe it, I would say it's kind of like in between like rice and maybe like an oatmeal. It just has its own texture, okay? It's very special, I love it. Okay, so we have our quinoa right there. Did you guys forget about our vegetables? Look at these babies. Look at these babies, ooh wee. So then we are going to layer our vegetables right on top, okay? Now this is a bowl of sauteed zucchini, onion, fresh spinach, and garlic with lemon juice, okay? Oh my goodness. So we're just going to, I could actually eat this whole bowl of vegetables just to eat them, all right? But we're going to layer the vegetables on top, okay? Yes, this is what healthy eating looks like. You can have all of it and it's fun and it's enjoyable. This is a dish that you're gonna wanna go back to over and over again, you know? All right, so we have that. And then we have our beautiful fish, our medium well fish. I mean, medium rare. You're going to, and we let it rest, okay? You're just going to put it on top, all right? Yum, yum, yum. Okay, you guys see that? Then we're going to take this sauce that has a little bit of honey in here, okay? This is Greek yogurt, some garlic, some fresh parsley, a little salt, a little pepper, and a little bit of honey. Now, honey is gonna add that little, you know, that little, hmm, what is that? Oh, it's just a little honey, don't even worry about it. We're gonna take that and we're just gonna spoon it over. Spoon it however you want to. I like to spoon enough so it can run down the sides of the fish, you know? It can be a little dramatic, all right? And you can always, you know, serve this with a little bit on the side. And then we're gonna take some parsley, okay? And then we're just gonna garnish. We're gonna garnish it with some parsley. And then there we go, okay? And then, oh, and if you want to, you know, you can take a little piece of lemon, right? Because this is a lemon bowl, and you want your guests to, you know, be able to sprinkle a little bit of lemon on there. And you can just put a little bit of lemon on the side, okay? And there we have it, look at that! You guys look, see how that sauce is oozing off the side? That was purposeful, okay? Look at that, look at this delicious bowl, all right? This is going to be very satisfying. This is one of those very high-protein bowls. It's gonna give you everything. You have all of the nutrients that you need. It's gonna give you texture. It's gonna give you flavor. And the only thing you have left to do is to dig right in. All right, so I do want you guys to see the cook on the fish. All right, so let me just go in, all right? And I just want to show you, it's nice, and it's kind of bright pink in there, right? This is, I don't know if you guys could see it from the camera, but it's still a bright pink, but it's not raw, right? It's pink and it's juicy! And you just want to get it all. You want to get it all in one bite, all right? Mm-mm-mm. You guys, this is fire. That's the only thing I can say, this is fire. This is absolutely delicious. Mm, mm, mm, mm. So if you are looking for a way to start eating healthy and you want something that's, look at this, this is satisfying, okay? Try this bowl, try this bowl. I really appreciate you guys hanging out with me. Look, I am sweating because it's a little warm in here. I appreciate you guys hanging out with me and cooking this dish. Hello to spring, spring is here. Every Wednesday for the next few weeks, we're going to be cooking beautiful, delicious, healthy recipes. If you haven't subscribed to Making Meals With Mika yet, go ahead and subscribe. If you've had a great time, hit the like button. I really appreciate you guys hanging out with me, but guess what? This is my dinner. But before this gets cold, let me go eat, okay? I appreciate you guys, I love you guys. Thank you for hanging out. Have a great night and I will see you guys next Wednesday. All right, see you guys later. Bye guys.