STEP 1.Heat oil in a large oven-safe skillet over medium-high heat.
STEP 2.Add the garlic and cook until fragrant. Add the crushed tomatoes, balsamic vinegar and red pepper flakes.
STEP 3.Stir in the quinoa and shredded chicken. Add the spinach and cook until the spinach has wilted.
STEP 4.Remove from the heat and top with cherry tomatoes, mozzarella and parmesan.
STEP 5.Broil quinoa bake until the cheese has melted, 3 to 4 minutes and garnish with basil
STEP 6.Blend the salmon in a food processor until it is finely chopped and transfer it into another bowl.
STEP 7.Add the quinoa, almonds, egg, dill, garlic clove, dijon mustard, lemon juice, salt and pepper.
STEP 8.Shape the mixture into 6 patties.
STEP 9.Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip.
STEP 10.Continue to cook until the remaining side is golden and the salmon cake is firm.
STEP 11.In a medium bowl, mix all of the ingredients together.
STEP 12.In a large serving bowl, toss the quinoa with the fruit, lemon juice and honey.
Nutrition value
5112
calories per serving
166 g Fat240 g Protein649 g Carbs132 g FiberOther
Current Totals
166 g Fat
240 g Protein
649 g Carbs
132 g Fiber
MacroNutrients
Carbs
649 g
Protein
240 g
Fiber
132 g
Fats
Fat
166 g
Vitamins & Minerals
Calcium
4335 mg
Iron
140 mg
Vitamin A
15277 mcg
Vitamin B1
9 mg
Vitamin B2
5 mg
Vitamin B3
69 mg
Vitamin B6
5 mg
Vitamin B9
2171 mcg
Vitamin B12
6 mcg
Vitamin C
359 mg
Vitamin E
38 mg
Copper
6 mcg
Magnesium
1869 mg
Manganese
20 mg
Phosphorus
3836 mg
Selenium
249 mcg
Zinc
40 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
