- 2 large Salmon fillets
- 3 Courgettes - sliced thinly in to ribbons (can be done with a vegetable peeler or mandolin)
- 75g Green Fine Beans - halved
- 75g Tenderstem Broccoli - sliced
- 100g Watercress
- 2 tbsp Sunflower Seeds
- 240g Quinoa - dry
- 3 Spring Onions - finely sliced
- Vegetable Stock
For The Quinoa Dressing
- 2 garlic cloves peeled
- 1/2 red or green chilli
- 1 lime - zest and juice
- 1 tbsp olive oil
- 50ml water
- 1/2 tsp sea salt
- large bunch of Coriander - leaves and stalks
- 1 small bunch or Parsley
First, make the dressing and put aside. Whizz all the ingredients together in a food processor until smooth and GREEN! Add a bit more water to loosen if necessary.
Poach or steam the salmon for 8-10 minutes. Set aside. Bring the vegetable stock to the boil. Add the quinoa (after washing first) and stir once. Simmer the quinoa without disturbing for 12-15 minutes until little "sprouts" can be seen from the grain. The stock should have disappeared. Fluff up with a fork and put in to a large bowl.
Steam the green beans and add the sliced courgette at the very last minute just to heat though.
To assemble, mix the dressing in the quinoa (reserving 1 tbsp). Stir through the spring onions and gently add the vegetables. Dish the mix up between 4 plates. Flake the salmon in to chunks and divide over the top of the quinoa. Top with the fresh watercress leaves and sunflower seeds and a drizzle of the remaining dressing.
Calories Per Serving 337