Nutritionist and chef Zoe B Pullin makes a dish that not only looks good, smells great and tastes delicious, it will make you feel great as well!
Rinse quinoa and drain. Add 1½ -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine well.
Place all the citrus dressings in a bowel including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle.
Serve salmon on a bed of the Quinoa salad and a dollop of sheep’s milk yoghurt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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