Quinoa Pilaf With Salmon, Spinach And Mushrooms – a delicious recipe with salmon, white wine, quinoa, olive oil, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
2
In the meantime, wash and chop all the vegetables.
3
In a saucepan, place quinoa and 2 cups of water and bring to a boil.
4
Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
5
Heat a Tbsp olive oil in a skillet, add onion and garlic and saute for about 2 minutes. Add mushrooms and saute. Finally add spinach and saute until the spinach is completely wilted. Season with salt and pepper.
6
When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
7
Add the vegetables and mix again. Season with salt and pepper.
8
Infuse love into food and serve!
202
kcal
Calories
8
g
Fat
17
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 ounces wild salmon fillets, 1 tablespoon white wine or 1 tablespoon sake, 1 cup quinoa, 1 tablespoon olive oil, and more.
Yes, Quinoa Pilaf With Salmon, Spinach And Mushrooms falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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