Recipe of the day Quinoa salmon bowl

This dish will overwhelm you with superb flavors and textures and a healthy balance of macronutrients. And by serving it in a bowl, all the ingredients are deliciously mixed together instead of being pushed around on a plate.

Quinoa Salmon and Mango Sauce can be prepared in advance and kept separately refrigerated for up to 3 days.

Preparation time: 35 minutes

Servings: 4

Nutritional values:

• Calories: 550 kcal
• Carbohydrates: 46 g
• Protein: 36 g
• Fat: 24 g

Ingredients:

• 1 cup raw quinoa
• 450 grams wild salmon
• 1 mango, peeled and cut into slices
• ½ cup light coconut milk
• 2 teaspoons curry powder
• 2 tablespoons rice vinegar
• 1 tablespoon chopped ginger
• 1 clove of chopped garlic
• ¼ teaspoon sea salt
• 4 cups baby spinach
• 1 chopped cucumber
• 2 cups cherry tomatoes
• 1 avocado
• 4 tablespoons pumpkin seeds

Preparation:

1. Bring the quinoa and 1 3/4 cups of water to a boil in a medium saucepan.
2. Reduce the heat to medium-low and let the quinoa simmer, covered, until tender and the liquid is absorbed, which should take about 15 minutes. Then remove the pan from the heat and leave it covered for 5 minutes before fluffing the quinoa with a fork.
3. In the meantime, preheat the oven to 200 degrees. Place the salmon skin-side down on a greased baking tray or a piece of baking paper and season with salt and pepper. Bake the salmon for 12 minutes or until the fish is cooked in the center. Leave the salmon to rest for 5 minutes before cutting into larger pieces.
4. Mix the mango, coconut milk, curry powder, rice vinegar, ginger, garlic and salt until you have a smooth sauce.
5. Divide the quinoa, salmon, spinach, cucumber and tomatoes between 4 bowls. Drizzle over the mango sauce and garnish with pumpkin seeds.