By Gemma Johnston
Zesty Salmon with Quinoa Crunch and Veggie Vibrance
10 steps
Prep:10minCook:15min
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.
Updated at: Sun, 20 Aug 2023 03:46:01 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
44
High
Nutrition per serving
Calories912.2 kcal (46%)
Total Fat46.9 g (67%)
Carbs89.4 g (34%)
Sugars6 g (7%)
Protein38.6 g (77%)
Sodium936.3 mg (47%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
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!
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