Quinoa and Salmon CasseroleLorna Sass
- Serves: 6 people
- Calories per serving: 274
Quinoa is a quick-cooking and versatile whole grain. This unique, one-pot casserole pairs it with dill and salmon, with felicitous results.
- Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3–5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6–8 minutes.
- Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste. Serve with lemon wedges.
PER SERVING: 274 cal, 9g fat (4g mono, 3g poly, 2g sat), 55mg chol, 21g protein, 28g carb, 4g fi ber, 255mg sodium