Quinoa and Salmon Casserole
  • 2tablespoons olive oildivided
  • 1 cup red onionfinely chopped
  • 1cup fennel (bulb and some fronds)finely chopped
  • 2cups water
  • 1/2teaspoon saltplus more to taste
  • 1cup quinoawell washed and drained
  • 2 (14.5-ounce) cans diced tomatoespreferably fire-roasted, undrained
  • 1pound salmon filletsskin removed, cut into 1-inch chunks
  • 1/4cup packed fresh dillchopped
  • 1tablespoon fresh lemon juice
  • 1 lemonzested
  • lemon wedgesgarnish
  1. 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.
  2. 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.
Recipe Notes
Nutrition Facts
Quinoa and Salmon Casserole
Amount Per Serving
Calories 274 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 55mg 18%
Sodium 255mg 11%
Total Carbohydrates 28g 9%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 274 cal, 9g fat (4g mono, 3g poly, 2g sat), 55mg chol, 21g protein, 28g carb, 4g fi ber, 255mg sodium