Salmon with Quinoa and Toasted Seeds

Salmon with Quinoa and Toasted Seeds

INGREDIENTS:

• 1 1/2 cups vegetable broth or water
• 1/2 cup quinoa, soak for up to 2 hours before cooking and rinse well with a fine strainer
• 1 generous handful of spinach, optional
• 1 generous handful of bean sprouts, optional
• 2 tbsp greek yoghurt, optional
• 2 salmon filets, deboned & without skin, diced
• 3 tablespoons coconut oil (1 tbsp for salmon and 2 tbsp for sautéeing vegetables & seeds)
• 2 celery stalks, finely chopped
• 1/2 onion, finely chopped
• 2 tbsp continental parsley, finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint leaves, finely chopped
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 1 1/2 tbsp sesame seeds
• Salt and pepper
• 1 tsp chilli flakes
• 1 tbsp honey

DIRECTIONS:

1. Bring 1 1/2-2 cups water or broth to a boil; add 1/2 cup of quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 20 minutes. Fluff with a fork. Add spinach and bean sprouts to the quinoa and stir. Place lid on pot to allow the vegetables to steam lightly. Makes 1 cup.
2. Meanwhile, to prepare the salmon, remove ALL bones, skin and dice in 1-inch pieces with a sharp knife. Usually the skin and bones will be removed beforehand by your fishmonger.
3. Add 1 tbsp coconut oil to a heated pan. Add salmon and toss until cooked to your liking. Remove from heat and cool.
4. In the same frying pan, add 2 tbsp coconut oil and add the celery, onion, parsley, coriander and mint. Sauté for about 4 minutes stirring constantly. Do not brown. Add all seeds, salt, pepper, chilli and continue cooking for a further 2 minutes. Add honey and stir. Add salmon to the mixture to reheat.
5. Distribute 1 cup of quinoa evenly between two plates. Divide salmon mixture and gently pour over quinoa. Top with 1 tbsp greek yoghurt, if desired.

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