Salmon and Veggie Stir-fry with Gluten-free Teriyaki Sauce and Quinoa
2 cups Quinoa
1/2 teaspoon garlic salt
4 cups Chicken Broth
Salmon, left-overs or freshly baked
Favorite Veggies, chopped
Sweet Onion, chopped
1/4 cup Organic Coconut Oil
Teriyaki Sauce, gluten-free
Cook quinoa in chicken broth with garlic salt. Set aside.
In a large fry pan sauté chopped veggies for 2-3 minutes in coconut oil, adding more if needed. When veggies are lightly cooked, season with teriyaki sauce, then stir in quinoa.