Roly Poly Salmon with Quinoa and Veggies

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Harry seems to have gone off fish. He normally loves it so I am feeling a little frazzled. I guess it means more fishy experimentation is happening this week? I had some leftover quinoa and veggie mash, so decided to add the salmon to it. I like it, but I can’t call it a win until I see Harry eat them for dinner tonight. We shall see, we shall see.

The addition of quinoa makes these incredibly nutritious – if you don’t have any quinoa (see here why you should get some), then just leave it out or add a cup of cooked potato/rice/couscous.

This recipe is flexible for you to try whatever vegetables your baby/toddler likes – or whatever you need to use up. I used sweet potato, peas, carrot, creamed corn, and parsley. 

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  • ½ cup water
  • ¼ cup quinoa (white grain)
  • 2 cups approx. of peeled and diced raw vegetables
  • 1 tbs chopped fresh herbs i.e. chives, parsley, basil (optional)
  • 1 small 95g tin of salmon (or poached fresh salmon)
  • 1 tsp lemon juice
  • 1 tsp fish sauce (optional)


Step 1

In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.  -

Step 2

While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.  -

Step 3

Combine the lemon juice and fish sauce with the cooked vegetables and quinoa. Mash together until you have a smooth consistency. Add salmon and stir to combine. Roll into balls. -

Step 4

Serve as is, or gently pan fry for a few minutes. 
Note: If your packet of quinoa has different cooking directions it would be better to cook according to those as there are many variations. -

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Recipe Comments

  1. posted by Olga on April 27, 2013

    Hello Ladies – I tried the recipe and my rolls turned out to be very liquidy and wouldn’t keep the shape at all (and consequently wouldn’t fry, just melted) – do you know what could have gone wrong? I used quinoa flakes – was it the culprit?

    • posted by Allie on April 28, 2013

      Hi Olga, thanks for your comment. The flakes should be fine as a substitute as I often use them in replace of breadcrumbs 🙂 if using the flakes you don’t need the 1/2 cup of water though as that is just to boil the quinoa grain. It depends on what vegetables you used, if you use a lot of potato/sweet potato then it should be fine, but if you are using watery vegetables you may need to alter the recipe a little so the mixture is more of a rissole consistency. I hope that helps, A x

  2. posted by Kara on October 11, 2013

    Hi, just wondering if these are suitable for the freezer?

    • posted by Allie on October 11, 2013

      Hi Kara, these should be fine to freeze. You may be best freezing the mixture in small portions and then rolling into balls once defrosted and ready to use – otherwise they may lose their shape. All the best, Allie x


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