1. First, prepare your marinade. Mix together mustard, maple syrup, rice vinegar.
2. Then, prepare salmon by removing the skin and slicing into bite-sized pieces. Just make sure all the pieces are relatively the same thickness so that they bake evenly.
3. Place salon pieces in large bowl or dish and pour in about ⅔ of the marinade. Let sit in the refrigerator for 30 minutes to an hour.
4. To prepare your skewers, slice vegetables into bite-sized pieces. For this particular recipe, I used brussels sprouts. It’s important to slice them into smaller pieces because you will only be cooking them for 25 minutes! Roll them in about 1 tablespoon of EVOO and season with salt and pepper
5. Preheat oven to 375ºF and line a baking sheet with aluminum foil and spray with non-stick cooking spray.
6. To create your skewers slide on one piece of salmon followed by a piece of vegetable. Repeat. Once you’ve completed your skewer, place on baking sheet. Use the remaining marinade to brush on the salmon and veggies. Generously sprinkle with pepper and little salt.
7. Bake at 375ºF for ~25 minutes or until salmon is cooked all the way through.

For the herb quinoa

1. Place all ingredients in a medium size pot. Turn heat to medium/high and bring to a boil, then reduce heat to low and cover. Let simmer for about 15 minutes or until all the liquid has absorbed