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Quinoa “Fried Rice” with Salmon

Did you know you can pan-fry quinoa for an extra-nutritious take on fried rice? Neither did we—until we tried this quick, easy, versatile recipe. Make it as written or swap in the veggies and fish you have on hand.

Total Time

30 minutes

Servings

4 servings

Ingredients

  • 1 (5 oz.) can Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
  • 3 Tablespoons oil, divided
  • 2 large eggs, beaten
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups leftover (day old) quinoa
  • 1 cup frozen vegetables
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame seed oil
  • 1 Tablespoon chopped cilantro, plus extra for topping
  • 1 Tablespoon sliced green onion, plus extra for topping
  • black pepper, to taste

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggs and scramble until set, about 1-2 minutes. Remove the eggs from the pan and set aside.
  2. In the same pan, add the remaining 2 Tablespoons of oil. Add onions and garlic and cook until softened, about 3 minutes.
  3. Stir in the quinoa and frozen vegetables. Cook until everything is heated through.
  4. Stir in the soy sauce, sesame seed oil, cilantro, and green onion. Stir in the salmon and cooked egg. Continue cooking until heated through.
  5. Season with black pepper and serve with additional cilantro and green onion, if desired.

In this Recipe:

Alaskan Pink Salmon

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