Salmon Quinoa Risotto
Salmon Quinoa Risotto is a gluten free, dairy free, and pescatarian main course. One serving contains 437 calories, 25g of protein, and 20g of fat. This recipe serves 4. For $3.83 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Mediterranean dish. 3 people were glad they tried this recipe. A mixture of bell pepper, olive oil, poached salmon, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Salmon Quinoa Risotto, Salmon Quinoa Risotto, and Quinoa Risotto With Salmon And Kale are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup Quinoa
1 medium Onion (diced)
8 Leaves of Kale (stems removed and cut into ribbons)
5 Garlic Cloves (finely chopped)
3 tablespoons Olive Oil (divided)
10 ounces Poached Salmon (flaked)*
32 ounces Organic Vegetable Stock
Salt
Pepper
Equipment:
sauce pan
frying pan
Cooking instruction summary:
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.
Step by step:
1. In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
2. When oil is shimmering, add diced onion.
3. Saute onion until transparent.
4. Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
5. Add 1 cup of vegetable stock to quinoa and onions.
6. Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
7. Continue stirring until stock is absorbed.
8. Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
9. Remove from heat.
10. While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).
11. Once garlic is sizzling, add chopped kale to the pan.
12. Turn kale to coat with oil and garlic.
13. Turn kale mixture until fragrant (approximately 2 minutes).
14. Remove kale mixture from heat.
15. Once quinoa is complete, add kale and salmon.
16. Stir to combine.
17. Add salt and pepper to taste.
Nutrition Information:
covered percent of daily need
