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Quinoa and Salmon Stew with Tomatoes

Adapted from Delicious Living magazine,

Quinoa is a quick-cooking and versatile whole grain. This healthy recipe pairs it with dill and salmon, with delicious results!

Serves 4

2 divided tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 cup finely chopped red onion
1 cup finely chopped fennel
2 cups water
½ teaspoon salt, plus more to taste
1 cup rinsed and drained NOW Real Food® Organic Quinoa*
1 14.5-ounce can diced tomatoes, undrained
1 pound salmon fillets, skin removed, cut into 1-inch chunks
¼ cup tightly packed chopped fresh dill
1 tablespoon fresh lemon juice and zest of 1 small lemon
Optional: Additional spices of your choice may be added for a zestier flavor.
  1. Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat.
  2. Add onion and fennel and cook, stirring occasionally, until lightly browned; 3-5 minutes.
  3. Add water and salt and bring to a boil.
  4. Stir in quinoa; cover and cook over medium heat for 5 minutes.
  5. Stir in tomatoes (with liquid), and return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender; 6-8 minutes.
  6. Stir in salmon and cook, uncovered, over medium heat until salmon turns opaque and is cooked through; about 1 minute. (Check and cook an additional minute, if needed.)
  7. Turn off heat, then stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil.
  8. Add salt to taste, if needed.

Per Serving:
471 cal (41% fat cal.)
21g fat
5g sat fat
57mg chol
30g protein
40g carb
5g fiber
598mg sodium

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