This is a bowl of superfood! Quinoa and bean salad, citrus marinaded salmon and veggies. Good for body and soul to eat this kind of food. Flavorful marinades and vinaigrettes makes it even better. I am so happy spring is here!
Quinoa bowl with marinaded salmon
2 servings
10 oz/300g salmon filets
5 oz sugar snaps
1 avocado
10 cherry tomatoes
10 Large cooked shrimps, peeled
Quinoa ,see recipe below
Marinade, "
Vinaigrette "
Citrus marinade
10 oz salmon filets
1/3 cup freshly squeezed orange juice
1 tbsp oil
2 tsp grated lemon zest
1 tbsp lemn juice
1 tsp dried rosemary
2 garlic cloves, minced
- Whisk together all the ingredients.
- Cut the salmon in cubes, pour over the marinade and let it marinade for half an hour.
Mustard basil vinaigrette
2 tbsp apple cider vinegar
1/2 tbsp Dijon mustard
1 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/2 garlic clove, minced
2 tbsp basil leaves, chopped
1/4 cup olive oil
- Pour vinegar, mustard, honey, garlic. salt and pepper into a bowl and whisk to combine.
- Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly until creamy.
Quinoa
2 servings
1/2 cup uncooked quinoa
1 cup vegetable stock
1 14 oz can black beans
- Rinse the quinoa under cold water and drain.
- Bring the vegetable stock to boil and pour in the quinoa, lower the heat and put the lid on.
- Cook for 17-20 minutes. Remove from heat and let it rest in the saucepan with the lid on for 10 minutes.
- Use a fork to fluff up the quinoa.
- Pour into a bowl, add beans and vinaigrette. Toss to combine.
2 servings
10 oz/300g salmon filets
5 oz sugar snaps
1 avocado
10 cherry tomatoes
10 Large cooked shrimps, peeled
Quinoa ,see recipe below
Marinade, "
Vinaigrette "
Citrus marinade
10 oz salmon filets
1/3 cup freshly squeezed orange juice
1 tbsp oil
2 tsp grated lemon zest
1 tbsp lemn juice
1 tsp dried rosemary
2 garlic cloves, minced
- Whisk together all the ingredients.
- Cut the salmon in cubes, pour over the marinade and let it marinade for half an hour.
Mustard basil vinaigrette
2 tbsp apple cider vinegar
1/2 tbsp Dijon mustard
1 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/2 garlic clove, minced
2 tbsp basil leaves, chopped
1/4 cup olive oil
- Pour vinegar, mustard, honey, garlic. salt and pepper into a bowl and whisk to combine.
- Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly until creamy.
Quinoa
2 servings
1/2 cup uncooked quinoa
1 cup vegetable stock
1 14 oz can black beans
- Rinse the quinoa under cold water and drain.
- Bring the vegetable stock to boil and pour in the quinoa, lower the heat and put the lid on.
- Cook for 17-20 minutes. Remove from heat and let it rest in the saucepan with the lid on for 10 minutes.
- Use a fork to fluff up the quinoa.
- Pour into a bowl, add beans and vinaigrette. Toss to combine.