Salmon stewed in green tea with quinoa

Ingredients:

• 440 g (4 pieces of 110 g each) skinless salmon fillet from the middle part of the salmon or salmon
• 1 cup quinoa (a millet plant from Peru), rinsed and drained
• 4 cups broccoli florets, cut into 2.5cm pieces
• 1 cup frozen shelled green soybeans (edamame)
• 1-2 tsp sriracha sauce (Asian chili sauce)
• 1 tbsp. lightly salted soy sauce
• 1 bag of black or green tea
• 1/2 tsp peeled grated ginger
• 3 green onions (white and green parts separated)
• Coarse salt
• 1/4 cup chopped cilantro
• 2 tablespoons peeled pumpkin seeds

Preparation:

1. Place quinoa in a medium skillet and cook, stirring, over medium-high heat until toasted, about 3 minutes.
   
   Add 1.5 cups of water and Sriracha sauce and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes, until the water is absorbed. Remove from heat.
2. In a medium skillet over medium heat, bring 1 1/2 cups of water to a gentle simmer, along with the tea bag, soy sauce, ginger, and white parts of the green onion.
   
   Add the salmon and cook for 3-4 minutes per side, until the meat is darkened. Transfer the fish to a serving platter with a slotted spoon. Discard the tea bag.
3. Add the broccoli and soybeans to the liquid remaining in the pan, season with salt. Cover and cook, stirring occasionally, for about 5 minutes. Drain the liquid. The vegetables should still be slightly crisp.
4. Add cilantro to the quinoa. Serve topped with salmon, broccoli, and soybeans. Sprinkle with green onions and pumpkin seeds.