Spicy Salmon Quinoa Risotto

Spicy Salmon Quinoa Risotto

In our house we quite often eat quinoa instead of rice. My husband Howard isn’t a huge fan when it’s plain but my son Ted doesn’t like it when it’s cooked in tomato. I enjoy eating it for breakfast, lunch and dinner and I like it any way it comes too. When I cook this seed I try to cook it with the all these considerations in mind.

For this recipe instead of tomatoes I decided to use bone broth or chicken stock to cook the dish with. Howard and Ted both tend to enjoy it cooked this way. I will always add extra veggies to any meal especially when I’m cooking with just broth or stock. Quinoa is a seed that is a plant based source of protein, rich in dietary fibre and an excellent source of vitamin B12. Thankfully we all enjoyed this dinner and we hope you do too.

What foods do you enjoy eating and what do your family not like, if any? Let me know in the comments below and please don’t forget to like and follow me.

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  • Baking tray
  • Sharp knife
  • Chopping board
  • Saucepan
  • Teaspoon
  • Stirring spoon


  • Salmon x 500g
  • Leek x 1
  • Carrots x 1
  • Butternut squash x 1
  • Yellow pepper x 1
  • Green beans x 2 handfuls
  • Quinoa x 300g
  • Smoked paprika x 1 tsp
  • Ground ginger x 1tsp
  • Ground cumin x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Cayenne pepper 1/4 tsp
  • Dried mixed herbs x 1 tsp
  • Rosemary x 1tsp
  • Bone Broth or chicken stock x 600mls
  • Salt and pepper to taste
  • Spinach x 2 handfuls
  • Preheat the oven to 180°C or gas mark 4.
  • Put the salmon onto the baking tray and cook for around 12 – 15 minutes.
  • Once cooked remove from the oven and leave to cool.
  • Wash the quinoa through twice in a sieve and set aside.
  • Slice the leek and set aside.
  • Peel the carrot and then cut into small pieces.
  • Remove the skin from the butternut squash and then cut into small pieces.
  • Cut the top from the yellow pepper and remove the stalk and core.
  • Slice then dice the flesh of the pepper into small pieces.
  • Put the saucepan on the hob and add oil to the base.
  • When the pan is hot, add in the leek and fry until they become soft.
  • Now add in the carrots and butternut squash and fry these for a few minutes.
  • Next add in the pepper and fry for a further few minutes or until everything starts to soften.
  • Add in the quinoa and fry for another minute.
  • Spinkle over the smoked paprika, ground ginger, ground sweet cinnamon, ground cumin, ground sweet cinnamon, cayenne pepper, dried mixed herbs and dried rosemary and stir in for another minute.
  • Then pour over the bone broth or chicken stock.
  • Pour enough stock to cover the quinoa and then about 2 centimetres above that.
  • Turn the heat back up and bring all the ingredients to the boil.
  • Add in salt and pepper to your tastes.
  • When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
  • Next add in the spinach and stir in with the risotto until it wilts down.
  • Once all the liquid has disappeared from the pan, serve into the bowl and put the salmon on top of the risotto
  • Then serve and enjoy.
Spicy Salmon Quinoa Risotto

Salmon Quinoa Risotto was a hit with my little family. I feel like risotto is a dish that is best eaten fresh or for leftovers the next day. Quinoa can be frozen for up to six months. Therefore if you want to make extra or cook this meal is advance then you can. It’s a great dish for a cold winter’s night or a warm summer evening. However you decide to eat this dish, as always, please enjoy. Thank you. xxx