Canned Salmon and Broccoli Quinoa Bake
This high-protein bake combines canned salmon and quinoa with broccoli in a cheesy, satisfying dish that's both nutritious and delicious.
15 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
34g protein
32g carbs
22g fat
Ingredients
For 4 servings
- 4 can canned salmon
- 1 cup quinoa
- 3 cup broccoli florets
- 2 cup cheddar cheese
- 1 cup milk
- 1 onion
- 3 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse quinoa under cold water. In a pot, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, and simmer for about 15 minutes until water is absorbed and quinoa is cooked.
- 3
While quinoa is cooking, heat olive oil in a skillet over medium heat. Chop onion and mince garlic, then sauté them in the skillet until translucent, about 5 minutes.
- 4
Add broccoli florets to the skillet and sauté for an additional 5 minutes. Season with salt and pepper.
- 5
Drain canned salmon and flake it into small pieces.
- 6
In a large bowl, combine cooked quinoa, sautéed vegetables, flaked salmon, milk, and 1 cup of cheddar cheese. Mix well.
- 7
Transfer the mixture into a baking dish. Top with remaining cheese.
- 8
Bake in preheated oven for 20 minutes, until cheese is melted and golden brown.
- 9
Remove from oven, let cool for a few minutes, then serve.
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