Canned Salmon Casserole - Chelsea L Allard

Ingredients

• 1/2 cup quinoa
• 2 teaspoons extra virgin olive oil (or avocado oil)
• 1 large shallot, finely chopped (about 1 cup)
• 1 (12-ounce) bag frozen cauliflower rice
• 2 cups frozen peas
• 1 teaspoon salt
• 2 (5-ounce) cans salmon (wild, boneless, skinless)
• 2 tablespoons garlic aioli
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped (plus more for garnish)
• 2 tablespoons fresh tarragon, finely chopped (optional)
• 18-20 spins fresh cracked pepper
• 1/4 cup Parmigiano-Reggiano, shredded (optional)
• Fresh lemon juice and zest