Ingredients (Serves 2)
50g quinoa, rinsed
300g salmon fillet
½ tsp sea salt
½ tsp ground black pepper
1 tsp olive oil
70g curly kale
60g pomegranate seeds
90g red cabbage, shredded
80g carrot, grated
Small bunch fresh chives, chopped
1 tsp fresh parsley, finely chopped
1 tsp white vinegar
Nutrition
Per serving: 510 calories, 33g carbs, 45g protein, 22g fat
Preparation
Heat 80ml water in a saucepan over a medium flame
Add the quinoa, stir well and simmer for 15 minutes
Add more water during cooking time, if required.
Remove pan from the heat and cover with a lid for 10 minutes
Fluff up the quinoa with a fork
Season the salmon with salt and pepper
Heat the olive oil in a frying pan over a medium flame
Add the salmon and fry gently for 4 minutes on each side, or until cooked
In a bowl combine the cooked quinoa with the remaining ingredients and stir well
Serve the salad topped with the salmon