Salmon, Mushroom, and Edamame Quinoa Rice

Name: Salmon, Mushroom, and Edamame Quinoa Rice
Total time: 2700 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 piece salmon; 1 1/2 cups rice; 1/2 cup quinoa; 1/2 cup frozen shelled edamame; 4 eggs; 2 ears corn, kernels removed; 1 small amount of frozen mixed vegetables for color; 1 package shimeji mushrooms

撲斗小廚 @julia0519

How can you quickly and easily prepare a nutritious and delicious meal after work? Ideally, it should be a one-pot dish that doesn't require washing a lot of dishes, allowing you to multitask and keep an eye on the kids. Try this salmon rice dish!

Saved

Ingredients

45 minutes

Serves 5 servings

1 piecesalmon
1 1/2 cupsrice
1/2 cupquinoa
1/2 cupfrozen shelled edamame
4eggs
2 earscorn, kernels removed
1small amount of frozen mixed vegetables for color
1 packageshimeji mushrooms

Saved

Steps

45 minutes

1

Cut the salmon into chunks and place in an air fryer. Cook at 350°F (175°C) for 8 minutes, adjusting time based on the thickness and amount of salmon.
2

While the salmon is cooking, prepare the other ingredients. Rinse the rice and quinoa, making a total of 2 cups. Add 2 cups of water to the inner pot.
3

Once the salmon is done, lay it flat on top of the rice. Add a little soy sauce, pepper, and garlic powder for seasoning. Then layer the edamame, corn kernels, mixed vegetables, and shimeji mushrooms on top.
4

Place in a rice cooker, add 1 cup of water to the outer pot, and let it cook. Once it switches to 'keep warm', let it sit for 10 minutes.
5

While the rice is steaming, beat the 4 eggs and scramble them.
6

After the rice is done, mix all the ingredients together, stir in the scrambled eggs, and add more pepper, garlic powder, or other seasonings to taste.