Quinoa “Fried Rice” with Salmon
Quinoa and canned salmon are featured in this healthy twist on a classic comfort food recipe.
Ingredients
- 1 (40 oz) packet, Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1 ½ c oil, divided
- 16 large eggs, beaten
- 4 medium onions, diced
- 3 Tbsp minced garlic
- 1 gal pre-cooked quinoa
- 2 qts frozen vegetables
- 1/3 c soy sauce
- 11 ½ Tbsp sesame seed oil
- ½ c chopped cilantro
- ½ c sliced green onion
- 2 tsp black pepper
Nutrition Facts
calories
319
total fat
16.2g
saturated fat
2.9g
trans fat
0.1g
cholesterol
116mg
sodium
309mg
total carbohydrates
28g
fiber
5g
total sugars
3g
protein
16g
vitamin d
29%
calcium
7%
iron
14%
potassium
9%
Instructions
- Heat ½ cup of oil on grill over medium heat. Add the eggs and scramble until set, about 1-2 minutes. Remove the eggs from the pan and set aside.
- In the same pan, add the remaining 1 cup of oil. Add onions and garlic and cook until softened, about 3 minutes.
- Stir in the quinoa and frozen vegetables. Cook until everything is heated through.
- Stir in the soy sauce, sesame seed oil, cilantro, and green onion. Stir in the salmon and cooked egg. Continue cooking until heated through.
- Season with black pepper.
Nutrition Facts
calories
319
total fat
16.2g
saturated fat
2.9g
trans fat
0.1g
cholesterol
116mg
sodium
309mg
total carbohydrates
28g
fiber
5g
total sugars
3g
protein
16g
vitamin d
29%
calcium
7%
iron
14%
potassium
9%
