Tangy-Spicy Salmon & Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small onion, finely diced1 lg clove fresh garlic, finely minced1 can Rotel tomatoes w/ chiles1/4 tsp red pepper flakes (to taste)1 Tbsp low-sodium soy sauce3 Tbsp rice wine vinegar3 Tbsp fish sauce1 can pink salmon, bones removed1/2 c uncooked quinoa1/2 c water1 can garbanzo beans
Spray pot with nonstick cooking spray and heat over medium heat. Add onion and cook for a few minutes until they soften. Add garlic and stir until fragrant. Add tomatoes, red pepper flakes, soy sauce, vinegar and fish sauce. Bring to a boil and then reduce heat to simmer. Add salmon and quinoa, return to boil. Cover and reduce to simmer and cook, about 15 minutes, until the qinoa is cooked. Drain and rinse the garbanzo beans. Add to mixture and heat until heated through.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMPIERCE.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 400.9
- Total Fat: 9.5 g
- Cholesterol: 62.4 mg
- Sodium: 1,766.2 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 7.4 g
- Protein: 32.8 g
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