Picnic

Tangy-Spicy Salmon and Quinoa is for Dinner.

Tangy-Spicy Salmon and Quinoa takes 20 minutes to prepare.

Tangy-Spicy Salmon and Quinoa takes 20 minutes to cook.

Tangy-Spicy Salmon and Quinoa makes 4 servings.

The ingredients for Tangy-Spicy Salmon and Quinoa are:

1 small onion, finely diced
1 lg clove fresh garlic, finely minced
1 can Rotel tomatoes w/ chiles
1/4 tsp red pepper flakes (to taste)
1 Tbsp low-sodium soy sauce
3 Tbsp rice wine vinegar
3 Tbsp fish sauce
1 can pink salmon, bones removed
1/2 c uncooked quinoa
1/2 c water
1 can garbanzo beans

Here is how you make Tangy-Spicy Salmon and Quinoa:

Spray pot with nonstick cooking spray and heat over medium heat. Add onion and cook for a few minutes until they soften. Add garlic and stir until fragrant. Add tomatoes, red pepper flakes, soy sauce, vinegar and fish sauce. Bring to a boil and then reduce heat to simmer. Add salmon and quinoa, return to boil. Cover and reduce to simmer and cook, about 15 minutes, until the qinoa is cooked. Drain and rinse the garbanzo beans. Add to mixture and heat until heated through. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Tangy-Spicy Salmon and Quinoa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 400.9

• Total Fat: 9.5 g
• Cholesterol: 62.4 mg
• Sodium: 1,766.2 mg
• Total Carbs: 45.2 g
• Dietary Fiber: 7.4 g
• Protein: 32.8 g

Tangy-Spicy Salmon and Quinoa is Mexican cuisine.

The dietary needs meet for Tangy-Spicy Salmon and Quinoa is Low Fat