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What a great way to have your kids eating salmon and quinoa, pronounced (“keen-wah”). If you haven't tried quinoa yet, here are a few reasons why you should incorporate it in most of our meals. Quinoa is naturally gluten-free and loaded vitamins ans minerals. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. Quinoa also has a high protein to carbohydrate ratio when compared to other grain products.
When preparing this dish you have 2 options, you can pan fry it or bake it. Both ways will be a hit for kids and adults! Enjoy!
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Crispy Salmon & Quinoa Fish Fingers
Fish minced with quinoa, veggies and panko bread crumbs. It can be pan fried or baked.
Crispy Salmon & Quinoa Fish Fingers
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For Fish Fingers
  1. Place sliced salmon and bell pepper, green onions, ginger, garlic, old bay and lemon into a food processor.
  2. Pulse 2-3 times until mixture is coarsely chopped. You can chop it with a knife if you want it a little less minced.
  3. Remove mixture and place in a medium bowl.
  4. Add Kosher salt, pepper and egg and mix with a spoon until well incorporated.
  5. Shape salmon mixture into 12, small fish fingers.
  6. Drizzle with the bread crumbs.
  7. Heat an electric skillet to medium-high.
  8. Cook patties for 3-4 minutes on each side until completely cooked through.
For Quinoa
  1. In a saucepan, bring 2/3 cup of water to the boil over high heat.
  2. Stir in the quinoa; reduce heat to simmer, and cover the pan.
  3. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes.
  4. Fluff with a fork, leave the pan uncovered and allow to cool.
  5. NOTE: you can also bake the fish fingers for 16-18 minutes at 350 degrees,
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