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Salmon Quinoa Risotto
25 min prep time
40 min cook time
4servings
Recipe by
Pamela Braun / Robyn Webb
Source
The Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make Salmon Quinoa Risotto
Author Robyn Webb says, "Quinoa is not the usual grain in risotto, but this protein-packed, tiny grain cooks quickly and results in a wonderfully fragrant risotto-like dish."
25 min prep time
40 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
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To poach salmon—Fill a 4-quart saucepan with water and put salmon filet into the water. Place saucepan over high heat until water boils. Once water boils, remove pan from heat and let sit for 10 minutes. Remove fish from water and flake. Set aside.
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In a 4-quart saucepan, heat 1 tablespoon of olive oil over medium-high heat. When oil is shimmering, add diced onion. Sauté onion until transparent. Add quinoa to onion mixture and stir—to toast—for 2 minutes.
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Add 1 cup of vegetable stock to quinoa and onion. Stir until stock is absorbed. Once stock is absorbed, add another 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.
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While preparing the onion quinoa mixture, heat 1/2 tablespoon of oil over medium-high heat in a sauté pan with chopped garlic. 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.
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Once quinoa is complete, add kale and salmon. Stir to combine and add salt and pepper to taste.
Nutrition facts
4 Servings
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Serving Size
3/4 cup
- Amount per serving Calories 330
- % Daily value*
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Total Fat
12g
15%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 35mg 12%
- Sodium 260mg 11%
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Total Carbohydrate
34g
12%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 1g 2%
- Protein 23g
Ingredients
olive oil (divided use)
1 1/2 tbsp
onion(s) (diced)
1 med
quinoa
1 cup
organic vegetable stock (no salt added, divided use)
4 cup
garlic (finely chopped)
4 clove
kale (stems removed and cut into ribbons)
7 leaves
salmon (poached and flaked)
10 oz
salt
1/8 tsp
black pepper
1/8 tsp
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