4 Serves
45 Mins
22 g
39 g
24 g
In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and sauté until translucent.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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ItalianVitamin K
469 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
342 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
389 mg / 1,250 mgPotassium
892 mg / 4,700 mgSodium
931 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Add the quinoa to the saucepan and stir for 2 minutes to lightly toast the grains.
Gradually add the vegetable stock to the quinoa, starting with 1 cup. Stir continuously until the liquid is fully absorbed before adding the next portion. Continue this process with the remaining stock in 1/2 cup increments until the quinoa is tender and the liquid is absorbed.
While the quinoa cooks, heat cooking oil in a separate frying pan over medium-high heat. Add the chopped garlic and sauté until fragrant.
Add the chopped kale to the frying pan with the garlic. Sauté for approximately 2 minutes until the kale is wilted and coated in oil.
Once the quinoa is finished, fold in the sautéed kale and the cooked salmon. Season with salt and pepper to taste.
Quinoa
Vegetable Stock
Stock
Cooking Oil
Garlic
Kale
Salmon
Salt And Pepper
Vitamin A
315 µg / 900 µgVitamin C
115 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
469 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
342 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
389 mg / 1,250 mgPotassium
892 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
23
g38
g17
g
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ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g