Salmon quinoa risotto
A delicious and nutritious main course, Salmon Quinoa Risotto is a gluten-free, dairy-free, and pescatarian-friendly dish. It is a bit on the expensive side, making it a great choice for fans of Mediterranean cuisine. This recipe provides 43% of your daily vitamins and minerals intake. It is perfect to make for a special dinner or a holiday gathering.
Ingredients
quinoa
170 g
onion
1 medium
kale
8 leaf
whole garlic clove
5
olive oil
3 Tbsps
salmon fillet
283.5 g
vegetable broth
907.18 g
salt
4 servings
bell pepper
4 servings
Method
- In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
- When oil is shimmering, add diced onion.
- Saute onion until transparent.
- Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
- Add 1 cup of vegetable stock to quinoa and onions.
- Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
- Continue stirring until stock is absorbed.
- Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
- Remove from heat.
- While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).
- Once garlic is sizzling, add chopped kale to the pan.
- Turn kale to coat with oil and garlic.
- Turn kale mixture until fragrant (approximately 2 minutes).
- Remove kale mixture from heat.
- Once quinoa is complete, add kale and salmon.
- Stir to combine.
- Add salt and pepper to taste.
Nutrition:
Carbs
48 g
Fat
19 g
Protein
25 g
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