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Salmon Quinoa Risotto Recipe
Seafood

Salmon Quinoa Risotto Recipe

Mouthwatering Salmon Quinoa Risotto Food Recipe

This mouthwatering Salmon Quinoa Risotto recipe is made with Salmon,Quinoa and you can easily do it as a chef. Combining the ingredients from the list and following the instructions below you’ll have your outstanding mouthwatering food.

With our site, you will start cooking your favourite food like a chef. You could listen the audio cooking instructions or download it to hear later. I be nuts about lunch, because it’s adorable! and below you will see the ingredients essencial for this Mediterranean,Italian,European dish. Kitchen Recipes is glad to offer you this recipe.

Let’s start cooking!

Ingredients:

  • 1 cup Quinoa
  • 1 medium Onion (diced)
  • 8 Leaves of Kale (stems removed and cut into ribbons)
  • 5 Garlic Cloves (finely chopped)
  • 3 tablespoons Olive Oil (divided)
  • 10 ounces Poached Salmon (flaked)*
  • 32 ounces Organic Vegetable Stock
  • Salt
  • Pepper

Instructions:

  1. In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
  2. When oil is shimmering, add diced onion.
  3. Saute onion until transparent. Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
  4. Add 1 cup of vegetable stock to quinoa and onions.
  5. Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
  6. Continue stirring until stock is absorbed.
  7. Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
  8. Remove from heat.
  9. While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).
  10. Once garlic is sizzling, add chopped kale to the pan.
  11. Turn kale to coat with oil and garlic.
  12. Turn kale mixture until fragrant (approximately 2 minutes). Remove kale mixture from heat.
  13. Once quinoa is complete, add kale and salmon.
  14. Stir to combine.
  15. Add salt and pepper to taste.

SERVES/YIELD: 4 servings


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Ingredients:1 cup Quinoa1 medium Onion (diced)8 Leaves of Kale (stems removed and cut into ribbons)5 Garlic Cloves (finely chopped)3 tablespoons Olive Oil (divided)10 ounces Poached Salmon (flaked)*32 ounces Organic Vegetable StockSaltPepperInstructions:In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.When oil is shimmering, add diced onion.Saute onion until transparent. Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.Add 1 cup of vegetable stock to quinoa and onions.Stir until stock is absorbed. Once stock is absorbed, add 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 tablespoon of oil in a saute pan with chopped garlic (over medium high heat).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.Add salt and pepper to taste.