A seasonal, gluten-free unusual but super delicious salad, rich in nutrients and easy to make, great to use up all those quinoa leftovers! All in under 15 min….
Preparation time 12/15 min
- 30/40 grams of quinoa ( uncooked)
- 1 salmon fillet ( preferably organic)
- a handful of baby spinach leaves
- 4-6 strawberries
- 1 spring onion
- 1 garlic cloves
- 2 lemon slices
- a dash of fresh lemon juice (optional)
- a sprinkle of extra virgin olive oil
Place the quinoa in a pot with water to cook ( ratio are 1 part of quinoa + 2 parts of water) bring it to boil and then let it simmer until cooked. In the meantime cook the salmon fillet in a non-stick pan with a sprinkle of olive oil, the garlic and 1 slice of lemon.
While the salmon is cooking, prepare the spinach leaves cutting them in small strips, the strawberries cut in half of four according to big they are, and the spring onions, and place then in a bowl. Sprinkle them with a tiny amount of olive oil and let them rest for a minute so that the natural juices and flavor of the strawberries rub on each other.
When the quinoa is ready add to the mix of vegetables and place in a serving plate together with the salmon. Healthy and delicious!