Salmon and quinoa nourish bowl
This is a gorgeous, flavour packed dish perfect for lunches and dinners throughout the week. A beautiful balance of healthy fats and omega 3 from our salmon, combined with protein from quinoa and those complex carbohydrates from our veggies. Topped with a delicious creamy dressing made from simple but flavourful ingredients. Batch cook this meal to make left overs.
Ingredients
2-4 fillets wild caught salmon
1 tablespoon extra virgin olive oil
1 tablespoon fresh garlic
1 sprig fresh rosemary
1 cup tricolour or white quinoa
2 cups chopped sweet potato or butternut squash
4 cups of chopped cavolo nero kale
1 pack tender stem broccoli
Optional:
1 cup brussel sprouts
1 cup radishes
Dressing Ingredients
2 tablespoon hummus
1 tablespoon tahini
1 freshly squeezed lemon
1 teaspoon apple cider vinegar
¼ cup plant milk (almond / cashew)
water to thin
salt and pepper to season
Salmon Bowl
Preheat the oven to 200 °, gas 5.
Prepare your salmon by brushing on the garlic and rosemary marinade and let sit for 5 minutes.
Wash and chop the vegetables, place the kale and broccoli to the side. Place the sweet potato or butternut squash on a large lined baking tray, drizzle over with olive oil, paprika and salt and pepper and put in the oven for 20 minutes. Once time is up, take out of the oven and give a stir around ensuring both sides are evenly cooked. Then, add the broccoli and kale for the remaining 15 minutes to roast in the oven. Option here to add in brussel sprouts and radishes.
On a separate parchment lined baking tray, place in the marinated salmon fillets for 15-20 minutes whilst the other veggies cook. Once cooked, leave to the side and cool.
Cook the quinoa, by rinsing 1 cup of quinoa under cold water and then place in a saucepan. Fill up with 2-2.5 cups cold water and bring to the boil. Once boiling, reduce to simmer and cook for 15-20 minutes then drain.
Start to assemble the bowl together by placing a fresh bed of spinach down, then adding 2-3 tablespoons of quinoa, 2-3 large scoops of the roasted vegetables, finally placing the salmon fillet on top. Drizzle over the dressing and serve.
Dressing :
In a small bowl, add the hummus, tahini, apple cider vinegar, lemon and salt and pepper and give it a good stir. Gently add in plant milk and mix until a smooth consistency is reached, add water by spoon to thin it out if too thick. Place leftovers in the fridge for up to 2-3 days.