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A nourishing bowl of salmon, quinoa and leafy greens with 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2 bowls
Ingredients Method

Ingredients
  

  • 150 g quinoa rinsed
  • 2 salmon fillets about 120 g each
  • 1 tbsp olive oil
  • 100 g baby spinach
  • 80 g rocket
  • 1 courgette sliced into ribbons
  • 100 g edamame beans podded
  • 1 tbsp mixed seeds
  • 2 tbsp tahini
  • 1 lemon juiced
  • 1 small garlic clove crushed
  • 1 tsp maple syrup

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Toss the spinach, rocket, courgette ribbons and edamame through the warm quinoa.
  5. Divide between two bowls, top with the salmon, drizzle with the lemon-tahini dressing and scatter over the seeds