With the Ninja Speedi, healthy cooking is a breeze. After I put all of the ingredients in my Ninja Speedi it does all the work and I get ahead on kitchen clean up – It’s a win-win!
Tip: You can use any type of quinoa you like in this recipe.
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Utensils
Measuring Cups
Silicone-Tipped Tongs
Step 1
Place all level 1 ingredients in the pot and stir to combine.
Step 2
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
Step 3
Place the salmon and asparagus on a cutting board or plate. Season the salmon with half of the lemon pepper seasoning, half of the olive oil, and salt. Then, season the asparagus with the remaining lemon pepper seasoning, olive oil, and salt.
Step 4
Place the asparagus on top of the crisper tray and place the salmon directly on top of the asparagus. Close the lid and flip the SmartSwitch™ to RAPID COOKER.
Step 5
Select SPEEDI MEALS, set temperature to 350°F, and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 6
Meanwhile, if desired, prepare balsamic mustard sauce by combining the balsamic glaze and mustard in a small bowl. Whisk until combined, then set aside.
Step 7
When cooking is complete, transfer the salmon and asparagus to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the quinoa and serve with salmon, asparagus, and toppings as desired.
Place all level 1 ingredients in the pot and stir to combine.
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 2 of 7
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 3 of 7
Place the salmon and asparagus on a cutting board or plate. Season the salmon with half of the lemon pepper seasoning, half of the olive oil, and salt. Then, season the asparagus with the remaining lemon pepper seasoning, olive oil, and salt.
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 4 of 7
Place the asparagus on top of the crisper tray and place the salmon directly on top of the asparagus. Close the lid and flip the SmartSwitch™ to RAPID COOKER.
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 5 of 7
Select SPEEDI MEALS, set temperature to 350°F, and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 6 of 7
Meanwhile, if desired, prepare balsamic mustard sauce by combining the balsamic glaze and mustard in a small bowl. Whisk until combined, then set aside.
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
LEVEL 1 (BOTTOM OF POT)
1 cup
quinoa, rinsed
1 1/2 cups
chicken broth
LEVEL 2 (CRISPER TRAY)
1
small bunch asparagus
2
salmon filets (approx. 6 ounces each)
1 tablespoon
lemon pepper seasoning, divided
2 tablespoons
olive oil, divded
Kosher salt, as desired
OPTIONAL TOPPINGS
Tzatziki sauce
Balsamic glaze
Whole grain mustard
Step 7 of 7
When cooking is complete, transfer the salmon and asparagus to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the quinoa and serve with salmon, asparagus, and toppings as desired.
