Quinoa and Salmon Stew with Tomatoes
  • 2tablespoons olive oil, divided
  • 1cup finely chopped red onion
  • 1cup finely chopped fennel
  • 2cups water
  • 1/2teaspoon salt, plus more to taste
  • 1cup quinoa, well washed and drained
  • 1(14.5-ounce) can diced tomatoes, preferably fire-roasted, undrained
  • 1pound salmon fillets, skin removed, cut into 1-inch chunks
  • 1/4cup tightly packed chopped fresh dill
  • 1tablespoon fresh lemon juice
  • Zest of 1 small lemon
  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.
  2. 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.
  3. 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, if needed.
Recipe Notes
Nutrition Facts
Quinoa and Salmon Stew with Tomatoes
Amount Per Serving
Calories 471
% Daily Value*
Cholesterol 57mg 19%
Sodium 598mg 25%
Total Carbohydrates 40g 13%
Dietary Fiber 5g 20%
Protein 30g 60%
* Percent Daily Values are based on a 2000 calorie diet.

471 cal, 41% fat cal, 21g fat, 5g sat fat, 57mg chol, 30g protein, 40g carb, 5g fiber, 598mg sodium