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
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.
