Typically, I create a new recipe and then it jumps in a long line behind the other recipes I have already created, tested, and photographed. But, this recipe is different. This one jumped straight to the front of the line. It cut the line. It lined jumped. This recipe is so delicious that I just couldn't wait to share.
As a pescatarian, I am always looking for new lunch options. It's a bit more tricky when you do not eat meat. I also want something that I can eat for 5 days in a row because I don't have time to cook during the week. This recipe wins. I've had for lunch two weeks in a row now.
I really love how the quinoa soaks up the soy sauce and the ginger. The carrots, green beans, and snap peas are nice and crunchy while the salmon is tender.
Note: You could also substitute chicken for the salmon in this recipe if salmon isn't your thing.
- 2 Tbsp. EVOO
- 2 small carrots, diced
- 2 cups green beans, chopped
- 1 cup sugar snap peas (FODMAPers, omit these and use 1 cup chopped bell peppers instead)
- 1 Tbsp. grated ginger
- 3 Tbsp. soy sauce (FODMAPers use the gluten free variety)
- 1 cup quinoa, cooked according to package directions
- 2 eggs
- 1 pound salmon, diced
- Heat olive oil in a medium skillet.
- Add carrots and cook until tender, about 10 minutes.
- Add green beans and sugar snap peas (or bell peppers), cook until tender, about 10 minutes.
- While vegetables are cooking, get another medium skillet out and cook the salmon until opaque, about 10 minutes.
- In the vegetable skillet, add grated ginger and soy sauce, mix well. Add cooked quinoa, mix.
- Crack two eggs in the vegetable pan, allow to cook through, and mix well.
- Add the salmon into the vegetable skillet. Give it a good mix.
- Divide into 5 glass containers and lunch is packed for the week!
Don't worry, I won't judge you in your have this for lunch AND dinner. You'll want to.