Quinoa Salmon Salad
Lunch, DinnerThis salad offers a range of healthy vitamins and trace minerals to boost your immune system. It’s packed full of healthy fats such as omega-3.
Calories596kcal
Carbs13g
Protein34g
Fats46g
For Rest DayPerformance Benefits
This recipe is a low-carbohydrate meal with a good source of healthy fats and protein, making it perfect for a rest day.
Health Benefits
This recipe provides a healthy source of vitamins D, E and K, as well as providing all of your daily required amount of omega-3.
Expert Tips
A great meal prep option to keep in your fridge for a quick meal.
Equipment
- Saucepan
Ingredients
- 50 g Quinoa
- 2 tbsp Extra virgin olive oil
- 2 Salmon fillets (preferably wild or organic)
- 75 g Baby spinach
- 1⁄2 Cucumber
- 1 Avocado (flesh chopped)
- 1 Red bell pepper (deseeded and diced)
- 2 tbsp Pumpkin seeds (toasted in a dry pan)
- 1 tsp Salt
- 1 tsp Ground pepper
- ¼ Lemon (1 tbsp Lemon juice)
Instructions
- Rinse the quinoa under cold water. Put into a saucepan and add double the amount of water (about 200ml).
- Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes or until the liquid has been absorbed.
- Meanwhile, heat 1 tbsp of olive oil in a pan. Add the salmon fillets to the hot pan, flesh side down. Cook for 4 to 5 minutes, then turn and cook for a further 4 to 5 minutes. Once cooked, flake the salmon and set aside.
- In a large bowl, mix together the quinoa, spinach, cucumber, avocado and red pepper.
- Arrange the flaked salmon over the top of the salad and sprinkle with the toasted pumpkin seeds.
- Season with salt and pepper and drizzle with the remaining 1 tbsp of olive oil and the lemon juice.
Notes
Nutrition
Serving: 1ServingCalories: 596kcalCarbohydrates: 13gProtein: 34gFat: 46gSaturated Fat: 7.9gPolyunsaturated Fat: 9.7gMonounsaturated Fat: 23.3gCholesterol: 88mgSodium: 103mgPotassium: 1562mgFiber: 7.2gSugar: 5.1gVitamin A: 186ugVitamin C: 99mgCalcium: 119mgIron: 3.6mg
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