Tag Archives: easy Quinoa and salmon

Quick And Easy Quinoa and Salmon Foil Pouches

10 Jun

If you can make it with rice you can make it with quinoa!

My family has just recently fallen in love wíth this wonder of the whole grain revolution. If you don’t already know the various health benefits of Quinoa (which isnt actually a grain by the way) you can read about them here.

Want the simple facts? Here is a basic nutritional comparison of brown rice vs. Quinoa

Brown Rice (1 cup, cooked) Calories: 218 grams (g), Carbs: 46g, Fiber: 3.5g, Net Carbs: 42.5g, Protein: 4.5g

Quinoa (1 cup, cooked) Calories: 222g, Carbs: 39g, Fiber: 5g, Net Carbs: 34g, Protein: 8g

I choose Quinoa hands down!

So when I saw this recipe and wanted to make it for dinner I was disappointed that it called for instant rice. I really wanted it so I tried it my way…

2 cups uncooked instant rice 1 cup uncooked Quinoa
1 3/4 cups Progresso® chicken broth 1 cup chicken broth (I used Swanson’s)
1 cup matchstick-cut carrots (I forgot to add these but I would have tried diced carrots, instead I served it with a cauliflower, broccoli and carrot mix)
4 salmon fillets
1 teaspoon lemon pepper seasoning salt ( I used Mrs. dash lemon pepper and over did the pepper a bit since I didn’t measure it out)
1/2 teaspoon salt (I used sea salt and didn’t measure it out)
1/3 cup fresh chives, chopped (couldn’t find any so sprinkled mine with dry parsley)
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

Notes / Directions
1. Heat coals or gas grill for direct heat. Spray four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
( I just heated the oven to 350 instead)

2. Mix rice Quinoa and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice Quinoa mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

USE YOUR OVEN. Place packets in single layer in 15×10×1-inch baking pan. Bake 20 min. or until salmon flakes easily with fork.


I’m not sure how long mine cooked because I forgot to set the timer but it was definitely delicious.


What are some other ways you’ve cooked or eaten Quinoa?

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