Tangy-Spicy Salmon & Quinoa

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tangy-Spicy Salmon & Quinoa calories by ingredient
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Introduction

Credit to http://bariatric foodie.blogspot.com/2012/01tangy-spicy-sal
mon-quinoa.html. 10 WW PointsPlus Credit to http://bariatric foodie.blogspot.com/2012/01tangy-spicy-sal
mon-quinoa.html. 10 WW PointsPlus
Number of Servings: 4

Ingredients

    1 small onion, finely diced
    1 lg clove fresh garlic, finely minced
    1 can Rotel tomatoes w/ chiles
    1/4 tsp red pepper flakes (to taste)
    1 Tbsp low-sodium soy sauce
    3 Tbsp rice wine vinegar
    3 Tbsp fish sauce
    1 can pink salmon, bones removed
    1/2 c uncooked quinoa
    1/2 c water
    1 can garbanzo beans

Directions

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.

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