This Recipe Provided by Success® Rice

Salmon with Sweet and Spicy Quinoa

1 bag Success® Tri-Color Quinoa
For the Salmon:
1 Tbs. olive oil
4 (4 oz. each) salmon fillets
Salt and ground black pepper, to taste
For the Stir Fry:
2 cups frozen Asian-style mixed vegetables thawed
1/4 cup gluten free sweet chili sauce
1 Tbs. sesame oil, optional
For the Topping:
2 Tbs. sweet chili sauce
1 tsp. gluten free sriracha hot chili sauce
Prepare quinoa according to package directions. Heat oil in a large skillet over medium high heat. Season salmon fillets with salt and pepper to taste. Pan fry salmon to desired doneness. Remove from skillet and keep warm. Add vegetables to skillet and stir-fry until heated through, about 3 minutes. Add quinoa, 1/4 cup sweet chili sauce and sesame oil, if desired. Stir-fry 1 minute until all ingredients are coated with sauce. In a small bowl combine 2 tablespoons sweet chili sauce and 1 teaspoon sriracha sauce. Serve quinoa topped with salmon. Drizzle with chili sauce mixture. (Yield: 4 servings)