GF Hot & Cold Quinoa Salmon Salad
Contributed by Leslie Wells

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Ingredients 1/2 cup Organic Quinoa Grain  1 cup Water  2 - 7.5 oz cans Pink Salmon   1/2 cup Mayonnaise  1 clove Garlic, minced  1 Tomato, minced  Salt & Pepper to taste
Directions
Drain two cans of pink salmon and place in medium sized mixing bowl. Break up salmon with fork. Add minced garlic and diced tomato to salmon. Add salt and pepper to taste.  Add ½ cup mayonnaise to salmon and mix thoroughly. Place in refrigerator to chill. In a medium size saucepan bring to a boil the water and add the quinoa grain. Cover and reduce heat, simmer for 15 minutes or until the liquid is absorbed.  Remove form heat and fluff with fork. When quinoa is ready, take the salmon mixture out of the refrigerator. Add hot quinoa to salmon mixture. Do not over mix. Serve immediately. As an option add diced avocado to the recipe.  Makes 6 servings. NUTRITIONAL INFORMATION Serving Size: 1 Serving (221g) Calories 290, Calories from Fat 130, Total Fat 14g, Saturated Fat 3g, Cholesterol 55mg, Sodium 780mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 1g, Protein 28g.