Red Salmon Quinoa

Canned salmon can be just as delicious as fresh salmon when paired with the right ingredients. Lemon and its zest add summery flavors, while fresh herbs finish the dish with fresh flavor.

Red Salmon Quinoa

1 14.75 oz can red salmon
5 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
salt and black pepper
1/2 cup chopped basil
3/4 cup chopped Italian parsley
1 large portabello mushroom, chopped
2 3/4 cup quinoa, dry
Juice of 1 lemon, plus the zest

Cook quinoa according to package directions. Be sure to season water with with salt.

Meanwhile, in a frying pan, saute garlic in 3 tablespoons olive oil until tender. Next, drain salmon and add to the pan. Stir, add salt if necessary. Allow to cook for 5-7 minutes. Then, add lemon juice, half the parsley, and zest.

While the salmon cooks after adding salt, add chopped portabello mushrooms to a saucepan with 2 tablespoons olive oil. Add salt after 3 minutes. Allow to cook until tender, or about 10 minutes. Then, add to the salmon.

Toss the mixture with quinoa, chopped basil and remaining parsley.