Quinoa with Salmon, Corn & Edamame

I’m still on my mission to…

1. Use up the things in my pantry
2. Make super-protein-rich recipes

With that said, here’s the latest creation! :O It makes ~6 servings (I was food-prepping for the week).

This could very easily have been 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. ;_;

This recipe contains…298 calories, 45g CHO’s, 6g fat, 21g protein, 7g fiber, and 348mg sodium!

Quinoa with Salmon, Corn & Edamame

Ingredients:

• 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

Instructions:

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!