There I was… looking inside my fridge at lunch today. Leftover hemp seed tabbouleh with cucumber, tomatoes and parsley. Leftover quinoa made with currants and pumpkin seeds. So, I did any hungry person short on time would do…

I combined them with some leftover white beans and added a pouch of salmon. The result: delicious!

Super-high in protein and omega-3s, this spontaneously-concoctedHemp-Quinoa Tabbouleh w/ Salmon kept me going all afternoon! And, got me one meal closer to my 3 seafood meals this week.

TELL US: What are your favorite ways to use pantry-stable seafood, like pouch salmon, sardines or canned tuna?