1-First Steps: Prep and Mix Begin by rinsing 1 cup of quinoa under cold water to remove any bitterness, then place it in an oven-safe deep baking dish along with 1 small shallot, thinly sliced. In a separate bowl, whisk together 3/4 cup plant-based milk, 1/4 cup coconut milk, 1 cup water, 3 tablespoons gochujang paste, 1 tablespoon rice vinegar, 1 1/2 tablespoons soy sauce, 1/2 tablespoon honey, and 2 cloves garlic, minced until well combined. Pour this mixture over the quinoa and shallots, making sure everything is evenly covered. Cover the dish and bake it at 375°F for 40 to 55 minutes, checking at the 40-minute mark to see if the liquid has been absorbed and the quinoa is tender.

2-Adding the Salmon While the quinoa bakes, season 1 pound of fresh salmon with salt and pepper, then place it on a parchment-lined baking sheet. Pop it into the oven at 375°F for 15 to 16 minutes until it’s flaky and cooked through. Once both the quinoa and salmon are done, let them cool slightly before serving to bring out the best flavors. For an extra kick, prepare the optional chili oil by mixing 1/4 cup chopped Thai basil, 3 tablespoons finely chopped scallion, 2 tablespoons soy sauce, 2 cloves garlic, minced, 1 tablespoon white miso paste, 1 tablespoon chili paste or red pepper flakes, and 1 teaspoon sugar. Heat 1/2 cup sunflower oil to about 300°F, pour it over the mixture, and whisk to combine. Drizzle this over your dish along with the optional scallions and sweet soy sauce for a personalized touch. This whole process is a low-effort way to enjoy a balanced dinner that serves four.