Quinoa Salmon Pockets
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 c. Quinoa1 c. Chicken Broth2 Salmon Fillets 4 oz. each2 tbs. Lime Juice2 Plum tomatoes diced1/4 c. diced onion1/2 tsp. Crushed red pepper flakes1 Mango (fresh), diced1/8 c. Cilantro (fresh)
Rinse quinoa until clear. Bring chicken broth to a boil and add quinoa. Cover and simmer for 12-15 minutes.
While quinoa is cooking combine tomatoes, onions, mango, cilantro, red pepper flakes and lime juice in a small bowl.
Prepare 2 parchement packets. In the center of each, spoon 1/2 of the cooked quinoa in a mound. Place salmon on the top of each and cover with half of the tomatoe, mango mixture. Add salt and pepper to taste if desired.
Fold the foil around each serving making a sealed envelope and place them on a baking sheet. Bake at 425 degree for 15-20 minutes or until fish flakes easily with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user CLSQUIRES.
While quinoa is cooking combine tomatoes, onions, mango, cilantro, red pepper flakes and lime juice in a small bowl.
Prepare 2 parchement packets. In the center of each, spoon 1/2 of the cooked quinoa in a mound. Place salmon on the top of each and cover with half of the tomatoe, mango mixture. Add salt and pepper to taste if desired.
Fold the foil around each serving making a sealed envelope and place them on a baking sheet. Bake at 425 degree for 15-20 minutes or until fish flakes easily with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user CLSQUIRES.
Nutritional Info Amount Per Serving
- Calories: 189.9
- Total Fat: 3.9 g
- Cholesterol: 20.0 mg
- Sodium: 702.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.4 g
- Protein: 16.3 g
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