Can you believe February is just about over?! Wow. Wow. Wow. What can I say, time really does fly by when you’re having fun!
So this will probably be my last Quinoa recipe of the month and I am hoping that you guys have at least given it a try by now. I mean jeez, I’ve been eating this stuff all month and I haven’t gotten sick of it yet… that’s how good it is! Not to mention, I haven’t even made a dent in the quinoa recipes I would like to try!
Anyhow, this was a total “fly-by-the-seat-of-my-pants” lunch (did I get that saying right?). I had some cooked quinoa in the fridge and not much else. I didn’t have my old faithful rotisserie chicken or turkey… leftovers. It was just me and my end-of-the-week, bottom-of-the-drawer produce.
So I did what I always do when my creative kitchen juices are not flowin’… I went back to the basics… veggies, lean protein, slow carbs, and healthy fat.
This was the mental process behind this Salmon and Basil Quinoa Salad:
Veggie? Cucumber. Check.
Slow Carb? Quinoa. Check.
Lean protein and healthy fat? Salmon. Check. Check.
And let me just say, this was the first time I ever used canned Salmon. I must say, it was yummy! I wasn’t dissapointed.
I often find some of the best dishes come out of desperation. It forces you to step outside the box… try something you might not normally try. So next time you think you have nothing in the house to eat, try this little trick and see what you can come up with!!
Salmon & Basil Quinoa Salad
Yield: Serves 4
- 2 clove garlic, minced
- 2 cups cooked Quinoa
- 1-15oz. can wild salmon
- ¼ fresh basil, sliced
- Juice and zest of ½ a lemon
- ½ cucumber, chopped up
Combine all ingredients in a bowl... that's it!! Enjoy!
Calories: 259; Total Fat: 8.9g; Saturated Fat: 1.5g; Cholesterol: 2mg; Sodium: 86mg; Carbohydrate: 26.1g; Dietary Fiber: 2.7g; Sugars: .6g; Protein: 20.2g