Canned Fish (Eel) Quinoa

Whenever whole grains such as quinoa or other multigrains are planned in our family meals, extras of chicken and seafood such as shrimps, canned fish are added while cooking these grains - not only to impart flavors; but more importantly to boost protein in the cooked grains. This is in addition to other main protein dishes that are being prepared separately. For example, One Pot Shrimp Quinoa and One Pot Shrimp Multigrains can be served with chicken (main protein) and veggies as a protein-worthy grain bowl. 

Sometimes when there is leftover grilled/roasted salmon, it can be as easy and simple as gently flaking leftover salmon into the cooked rice (or grains), fluff and mix salmon into the rice. When there is no leftovers, the often forgotten pantry-friendly canned fish becomes our friend. Canned sardines or canned mackerel if you have; but today, this canned version of braised eel with fermented black beans fits the bill of One-Pot Canned Eel Quinoa.


Which rice cookers or multi-cookers are you currently using? I am using this rice cooker which is one of the most common multicooker (cooks rice, steams/stews/braises dishes, cooks soups etc.) in many Taiwan households. It operates with simple ON-OFF and COOK-WARM buttons, its durability and reliability has been proven as my family has been using it for years (and hopefully, many more years).
Canned Fish (Eel) Quinoa

Ingredients:
1 tin of canned eel (option: canned sardines or canned mackerel)
1-2 cups quinoa, rinse or no-rinse depends on the product specifications

Directions: Add water* to uncooked grains just like cooking rice/grains of your choice. Add canned fish to uncooked grains. Cook rice/quinoa as per normal (*Note: add a little less water to uncooked grains as you wld usually do. When rice/quinoa is cooked, gently flake canned fish into the rice/cooked grains, fluff and mix flaked fish with rice/quinoa.

For vegetarians, try including lentils, beans and/or edamame into grains such as this One-Pot Beans, Edamame, Tomato Rice.