Quinoa with Salmon, Corn & Edamame

I’m still on my mission to (1) use up the things in my pantry and (2) make super-protein-rich recipes, so here’s the latest creation! :O It makes ~6 servings (I was food-prepping for the week). This could easily be a salad, but I didn’t feel like making a dressing and what with the bitterly freezing temperatures we’d been having, I wasn’t about to make myself any colder. ;_;

Quinoa with Salmon, Corn & Edamame

298 calories, 45g CHO’s, 6g fat, 21g protein, 7g fiber, 348mg sodium!

-1 1/2 cups quinoa
-2 cups water
-2 cans corn, drained
-2 cans skinless, boneless Alaskan salmon
-1 tsp chicken essence
~1/4 cup edamame, shelled
-1 tsp cumin
-1 tsp thyme
-1 bay leaf
-1 tsp cayenne pepper
-chopped onions

1) Add quinoa, water and chicken essence into the rice cooker and let it cook! Add in the bay leaf somewhere towards the middle/end and let it sit.
2) While that’s cooking, add corn, salmon + all other spices into a large pot on medium-high heat. Mix everything up and let it cook/heat up for ~5-7 minutes.
3) Defrost edamame (I had a bag from Trader Joe’s) and shell. Add them to the pot.
4) Stir everything together and serve!


About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on January 24, 2014, in Food and tagged , , , , . Bookmark the permalink. 1 Comment.

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