Zesty Salmon with Quinoa Crunch and Veggie Vibrance

Revitalize with the zesty grilled salmon paired with nutrient-rich grains & a colourful medley of vegetables. Serve on a bed of spinach, drizzle with olive oil dressing & top with fresh herbs of your liking.

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Step 1

Preheat your grill or oven to 180°C.

Step 2

Rinse the rice in a mesh strainer until the water is clear.

Step 3

Put the rice in a saucepan with 1 cup rice to 1.5 cups of water.

Step 4

Heat the saucepan on medium until you see swirling water and small bubbles. Cover with a lid, lower the heat, and cook for 13 minutes without lifting the lid.

Step 5

While the rice cooks, place salmon on baking paper on a tray. Add 1Tbsp of olive oil, crushed garlic, salt, pepper, and lemon slices. Bake/grill for 10-12 minutes until flaky and pink.

Step 6

Steam peeled and sliced carrots and broccolini for 5 minutes.

Step 7

Once rice and quinoa are cooked, fluff with a fork and cover.

Step 8

Take out the salmon and steamed vegetables.

Step 9

Mix a tablespoon of olive oil with lemon juice. Drizzle over the dish.

Step 10

Enjoy your meal!