Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Serving Size: 3 1/2 ounces cooked salmon and 2/3 cup quinoa mixture
326 calories; protein 26.4g; carbohydrates 26.6g; dietary fiber 3g; sugars 12.3g; fat 12.2g; saturated fat 1.7g; cholesterol 62mg; vitamin a iu 616.5IU; vitamin c 22.2mg; folate 75.7mcg; calcium 41.1mg; iron 2.1mg; magnesium 85.9mg; potassium 780.5mg; sodium 281.2mg.