This traditional recipe swaps starchy white rice for the supergrain quinoa. Quinoa contains all nine essential amino acids which help the body to absorb its high protein content more effectively. It also contains plenty of vitamin B2 which boosts your metabolism. Stir in some salmon, eggs and lemon, and you have one power-house of a meal.
- 1 skinless salmon fillet
- ¾ cup quinoa
- 1 ½ cups boiling water
- 1 celery stalk
- 2 eggs
- ½ cup frozen peas
- juice from ½ lemon
- 2 spring onions, sliced
- 1 small clove garlic, diced
- 1 teaspoon freshly grated ginger
- 1 teaspoon curry powder
- ½ teaspoon organic coconut oil
- Chopped parsley
- Lemon wedges to serve
- Add quinoa to a saucepan, adding the lemon juice and boiling water.
- Simmer for 15-20 minutes until just cooked.
- Meanwhile, place a steamer on top of the quinoa pan while cooking, and steam salmon fillet for 6-8 minutes until it flakes easily with a fork.
- Set salmon aside.
- Add peas to quinoa and stand for one minute, then drain.
- In a separate pan, add room-temperature eggs to a saucepan, cover with water and bring to the boil for 8 minutes. Cool, peel and cut into wedges.
- Chop the celery stalk and spring onion, then add to a large pot with the coconut oil, ginger and garlic over a medium heat.
- Cook until soft, then add curry powder and stir to coat for 30 seconds until fragrant.
- Add quinoa, peas and salmon.
- Toss to combine and heat through.
- Serve with egg and lemon wedges and a little chopped parsley.
Add smoked salmon, poached mackerel, cooked prawns, tinned tuna or whatever fish you have in the house. This is a great recipe to use up some any leftover seafood!