1 bag Success® Tri-Color Quinoa
  For the Salmon:
1 Tbsp olive oil
(4 oz. each) salmon fillets
  salt and ground black pepper, to taste
  For the Stir Fry:
2 cups frozen Asian-style mixed vegetables, thawed
1/4 cup sweet chili sauce
1 Tbsp sesame oil, optional
  For the Topping:
2 Tbsps sweet chili sauce
1 tsp sriracha hot chili sauce

Cooking Directions:

Prepare quinoa according to package directions.

Heat oil in a large skillet over medium high heat.  Season salmon fillets with salt and pepper to taste.  Pan fry salmon to desired doneness.  Remove from skillet and keep warm. 

Add vegetables to skillet and stir-fry until heated through, about 3 minutes.  Add quinoa, 1/4 cup sweet chili sauce and sesame oil, if desired.  Stir-fry 1 minute until all ingredients are coated with sauce. 

In a small bowl combine 2 tablespoons sweet chili sauce and 1 teaspoon sriracha sauce.  Serve quinoa topped with salmon.  Drizzle with chili sauce mixture.