My pantry these days looks like a Peruvian Cantina dry-store! Lined with boxes of cacao, maca, dried chillies, chia and an assortment of colourful Quinoa. Quinoa is yet another South American pearl that is taking off here among foodies and health nuts alike.
It is highly nutritious and contains the essential 9 amino acids that as I understand (from my 5 minute google search) are the building blocks of protein, which is important for many metabolic processes in the body. Particularly during times of growth or athletic training. Consuming quinoa also has an array of other healthy side effects that I know too little about to write with any conviction so here’s some extra reading:
This is such an easy little salad to knock up and is so nourishing for you.
What you need:
2 pieces fresh wild salmon
1 tablespn coconut oil
2 cups cooked quinoa
Small bunch shallots (chopped)
Small bunch flat leaf parsley (chopped)
Small red onion (finely sliced)
1/2 cup alfalfa sprouts
1 cup cherry tomatoes (halved)
Juice of 1 lemon
1 tablespoon tahini
1 tablespoon apple cider vinegar
2 tablespoon avacado oil
Salt and pepper
What you do:
Preheat oven 200. Get a grill or frypan hot with coconut oil. Sear salmon skin side down and cook 2 minutes, turn over and cook another 2 minutes before placing in oven to cook through (no more than 5 mins).
Put quinoa, shallots, onion, parsley, sprouts and tomatoes in a big bowl. In a separate small bowl mix together last 5 ingredients to make dressing. Gently break up cooked salmon and stir into big bowl with avacado so it is just combined. Stir through dressing and enjoy.