What a good looking meal. Not only is good looking but also, super nutritious and healthy. On top of that it only cost pennies to make. Bingo!
Approximate Prep and Cooking Time: 35 to 40 minutes
Approximate Cost: $9.79 or $4.90 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 salmon steak cut in cubes ($2.25)
1 corn on the cob (.30)
1 Quinoa-Brown Rice-Rosemary-Olive Oil box ($1.99)
2 large broccoli pieces cut into florets ($1.20)
5 Garlic, chopped (.30)
1 Onion, chopped (.35)
3 tsp. Angie’s basting oil (1 for the quinoa, 1 for marinating the salmon, 1 to sauté veggies) (.65)
2 tsp. Weber Roasted Garlic and Herbs (1 for marinating the salmon, 1 to sauté veggies) (.30)
1 Goya can Chickpeas, drained, rinsed and drain again ($1.00)
1 red fancy pimento sliced in strips (.20)
1 avocado ($1.25)
Cook the quinoa according to the packet directions. Everything is included in the box and it cooks in about 30 minutes.
Also, boil the corn until tender, about 10 minutes.
Meanwhile, season the salmon cubes with my basting oil and Roasted Garlic and Herbs. Refrigerate.
Add basting oil to a skillet, to sauté chopped onion, garlic, broccoli florets and garbanzo.
Remove and saute the Salmon cubes.
Mix together the salmon with the cooked garbanzo mixture and stir.
The quinoa is done by now, so slice the avocado and start to plate.
Garnish with the red fancy pimento slices,
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Leave a Reply.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.