Salmon, Quinoa & Greens Bowl with Lemon-Tahini
A quick, genuinely filling bowl built around the foods most often recommended for women navigating the hormonal shifts of the forties and beyond: omega-3-rich oily fish, protein-packed wholegrains, plenty of plants and a little healthy fat. Nothing faddy — just a balanced plate that comes together in half an hour, finished with a bright lemon-tahini dressing.
Salmon, Quinoa & Greens Bowl with Lemon-Tahini
A balanced, hormone-friendly bowl: omega-3-rich salmon, protein-packed quinoa and plenty of leafy greens, finished with a bright lemon-tahini dressing.
Ingredients
Method
- Rinse the quinoa well, then simmer in 300 ml water for 12 to 15 minutes until tender and the water is absorbed. Fluff with a fork and set aside.
- Meanwhile, rub the salmon with the olive oil and a pinch of salt. Bake at 200C for 12 to 14 minutes, or pan-fry for 3 to 4 minutes each side, until just cooked through and flaking.
- Whisk the tahini, lemon juice, garlic and maple syrup together, then loosen with warm water a spoonful at a time until pourable. Season to taste.
- Toss the spinach, rocket, courgette ribbons and edamame through the warm quinoa.
- Divide between two bowls, top with the salmon, drizzle with the lemon-tahini dressing and scatter over the seeds
Read next: Hormone-Friendly Eating After 40 — the simple plate method and the everyday foods worth favouring.
