Quinoa is a quick-cooking and versatile whole grain. This unique, one-pot casserole pairs it with dill and salmon, with felicitous results.
Ingredients
- 2 tablespoons olive oil divided
- 1 cup red onion finely chopped
- 1 cup fennel (bulb and some fronds) finely chopped
- 2 cups water
- 1/2 teaspoon salt plus more to taste
- 1 cup quinoa well washed and drained
- 2 (14.5-ounce) cans diced tomatoes preferably fire-roasted, undrained
- 1 pound salmon fillets skin removed, cut into 1-inch chunks
- 1/4 cup packed fresh dill chopped
- 1 tablespoon fresh lemon juice
- 1 lemon zested
- lemon wedges garnish
Instructions
- 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.
Notes
PER SERVING: 274 cal, 9g fat (4g mono, 3g poly, 2g sat), 55mg chol, 21g protein, 28g carb, 4g fi ber, 255mg sodium
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