Flaked Salmon & Quinoa Glow Bowl

with pomegranate molasses & lemon thyme

A perfect meal for any time of the day and the good thing is it can be made up the night before if you need to have food on the go.  This salad is packed with healthy vitamins and minerals and contains a whopping 37% RI of omega 3 due to the salmon and walnuts.  If I know that if I have a crazy day ahead I make this is my go to lunch as its incredibly filling and keeps me going for a very long time..:))


You will need...

Equipment

Baking dish
Small saucepan
Spiralizer or Julianne Peeler

Ingredients

2 salmon portions (filleted)
1 tbsp pomegranate molasses
2 sprigs of lemon thyme
200g (1 cup) of quinoa (rinsed thoroughly)
1 vegetable stock cube
Handful of cherry tomatoes
Handful of olives of your choice
2 tbsp cooked beetroot, finely sliced
1/2 cucumber, finely sliced or spiralised
1/2 red pepper, finely sliced
Handful of pumpkin seeds
Handful of walnuts, crushed with your hand
1/2 bag of watercress or large handful of baby spinach
1-2 tbsp extra virgin olive oil
1-22 tbsp good quality balsamic vinegar (optional)
1/2 lemon


To make...
Serves 2
  1. Preheat your oven to 200/180 (Fan) Gas 
  2. Rinse the quinoa thoroughly, add the stock cube, bring to the boil with 350ml of boiling water, then simmer for approximately 10-12 minutes, or until all the water has been absorbed. Leave to cool in the pan
  3. Drizzle a little oil onto the baking dish (top stop the salmon sticking).  Place the salmon in the baking dish, season with freshly milled sea salt and black pepper and drizzle over the pomegranate molasses and lemon thyme
  4. Cook for approximately 15 minutes (depending on the size and how you like it cooked)
  5. While the salmon and quinoa are cooking, finely slice or spiralise the cucumber then the beetroot, divide between two plates and mix together
  6. Quarter the tomatoes, half the olives,  slice the red pepper and scatter over the two plates 
  7. Add a few tablespoons of the cooked quinoa once cooled and mix with the other salad ingredients
  8. Mix the watercress or spinach with the olive oil and balsamic (if using), season well and sprinkle over the plates
  9. Flake the salmon over the salad & toss everything together, squeeze over the lemon
  10. Take a handful of pumpkin seeds and scatter between the bowls, crush the walnuts in your hands and add to the bowls
  11. Serve immediately 
  12. Leave to completely cool if making ahead for the next day

Nutritional Info
Per Serving
549 kcal | fat 33g | 4.9g saturates | 21g carbs  | 2.g sugars 1 | 7g fibre  |  38g protein   |  1.6g salt

 HEALTHY FATS | LOW SAT | HIGH FIBRE | HIGH PROTEIN | POTASSIUM | CHLORIDE | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | MANGANESE | SELENIUM | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | OMEGA 3 | OMEGA 6 | VITAMIN B6 | VITAMIN B12 | VITAMIN C




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