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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
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- 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.
- Once quinoa is complete, add kale and salmon. Stir to combine and add salt and pepper to taste.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 390
-
Total Fat
13g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 195mg
-
Total Carbohydrate
39g
- Dietary Fiber 5g
- Total Sugars 5g
- Added Sugars 0g
- Protein 27g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
tablespoons olive oil (divided)
1 1/2 tbsp
medium onion (diced)
1
quinoa
1 cup
organic vegetable stock (divided)
4 cup
garlic (finely chopped)
4 clove
leaves of kale (stems removed and cut into ribbons)
7
salmon (poached and flaked)
10 oz
salt, to taste
1
pepper, to taste
1
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