Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
26
High
Nutrition per serving
Calories607.8 kcal (30%)
Total Fat23.7 g (34%)
Carbs53.6 g (21%)
Sugars10.3 g (11%)
Protein42.9 g (86%)
Sodium656.6 mg (33%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Rinse the quinoa, slice the cucumber into rounds and finely shred the red cabbage, discarding the core. Remove the skin from the salmon fillets.
Step 2
Bring a large pen of water to the boil, add the quinoa and simmer briskly for 8 minutes.
Step 3
Add the edamame beans and cook for another 4 minutes.
Step 4
Drain thoroughly, then spread out over a plate to cool.
Step 5
Meanwhile, in a bowl, mix half the rice vinegar with half the maple syrup and a pinch of salt. Toss in the sliced cucumber and set aside until ready to serve.
Step 6
Mash the black garlic cloves with the back of a fork until smooth, then put in a small bowl. Mix in the soy sauce, half of the sesame oil and the remaining vinegar and maple syrup to make a thick dressing.
Step 7
Preheat the grill to high.
Step 8
Put the salmon fillets on a foil-lined baking tray. Spoon over a little of the dressing to coat, then grill for 8 minutes until cooked through and opaque.
Step 9
Meanwhile, mix 1 tablespoon water into the remaining black garlic dressing to loosen it. Divide the quinoa and edamame beans between bowls or plates and spoon over the dressing.
Step 10
Toss the red cabbage in the remaining sesame oil with 1 tablespoon of the cucumber pickling liquid and a pinch of salt, and arrange alongside the quinoa mix.
Step 11
Drain the cucumber and add to the bowls or plates.
Step 12
Flake the salmon into big chunks, arrange on top and serve straight away.
Notes
8 liked
0 disliked
Delicious
Fresh
Sweet
Under 30 minutes
Special occasion
