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
50gQuinoa
2tbspExtra virgin olive oil
2Salmon fillets(preferably wild or organic)
75gBaby spinach
1⁄2Cucumber
1Avocado(flesh chopped)
1Red bell pepper(deseeded and diced)
2tbspPumpkin seeds(toasted in a dry pan)
1tspSalt
1tspGround pepper
¼Lemon (1 tbsp Lemon juice)
2
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.