Makes 2 portions
NB: Make a batch of quinoa and veggies and mix with leftover meat/fish/feta for a quick lunch
Ingredients:
- 1 tbsp tamari
- 1 tbsp sesame oil
- 10g fresh ginger
- juice of 1/2 to 1 lime
- 100g quinoa
- 100g spinach
- Sliced peppers (optional)
- 100g grated cabbage
- 125g edamame beans
- 1 avocado
- 1/2 bunch fresh coriander/ or flat leafed parsley
- 1 tbsp sesame seeds
- 1 lime to serve in boars
Dressing – optional, but great with salmon
- 2 tbsp tamari
- 2 tbsp sesame oil
- 2 tsp miso
- juice of 1 lime
- optional : chilli flakes
Method:
If using salmon –
- Place the salmon filets (x 2) in a deep dish
- Mix the tamari, sesame oil, ginger and juice of half a lime and pour over the salmon
- Leave to marinade for 10-15 minutes
- Either bake in the oven for 20-25 minutes at 180 or fry in a pan for 6-8 minutes on medium heat
- If using other fish such as cod or prawns, prepare in advance whilst quinoa is cooking.
Quinoa:
- Rinse well and cook – usually 15-20 minutes until the quinoa is soft and fluffy
- Immediately rinse with cold water and drain to prevent further cooking
- Mix the edamame beans with the peppers, spinach, cabbage
- Slice or chop into cubes the avocado and place in a bowl with the finely chopped coriander or parsley
- Mix the tamari, sesame oil, miso, lime juice and toasted sesame seeds in a little bowl and adjust ingredients as required
- Pour over the salad taking care not to crush the avocado pieces
- Break the salmon/fish/prawns into large pieces and share over the salad ingredients
- Serve topped with a little toasted sesame and lime boats
