Description
Delicious smoked salmon tacos with blueberry-pineapple relish and quinoa
Scale
Ingredients
- 2T diced purple onions
- 2T diced pineapple
- 2T diced yellow pepper
- 12–15 blueberries
- ½ C cooked quinoa (cook it in stock not water)
- 6 oz smoked salmon divided
- 2 small flour tortillas
Instructions
- Sauté all ingredients until the onions are browned and cooked through
- Heat the tortillas on a griddle
- Top with quinoa and smoked salmon (hot or cold)
- Layer the relish and sprinkle with cilantro and spritz of fresh lime