Salmon & Quinoa Salad
Serves 4
Ingredients
4 salmon fillets
1/2 cup quinoa
2 heads broccoli
2 large zucchinis
1 red onion
4 garlic cloves
2 lemons
1 tbsp olive oil
1 cup boiling water
1 vegetable stock cube
100g green beans
150g asparagus spears (optional, is not using replace with beans)
1 avocado (optional)
Salt & Pepper
Method
Pre heat oven to 180 degrees C. Finely dice onion and garlic and place in a large pot with quinoa and the olive oil. Season well. Boil the kettle so it’s ready to go once the pot is warm. Turn element on high and stir quinoa in the pot so it’s well combined with the other ingredients. Pour water from the kettle into a measuring cup then pour over quinoa and add the stock cube then place lid on the pot to avoid too much evaporation. Cook for 15 mins, continue to take the lid off and stir every minute. Grate lemon zest from both lemons and add this to the pot. Add more water if you need at any point. Place the salmon fillets on a lined tray and add to the oven. Chop up the broccoli, zucchini, beans and asparagus, then when the quinoa is nearly done add the broccoli and stir in, then leave for a couple of minutes before adding the remainder of the veggies and stir again. Squeeze on the lemon juice and stir again, leave for another couple of minutes then remove from the heat. Slice up the avocado and set aside. Remove salmon from the oven and place on plates, spoon on the veggie quinoa salad and then finally the avocado.