Thu, 8 April 2021
Salmon Quinoa Mango Bowl
INGREDIENTS (4 servings)
For Salmon:
4 fillets of salmon
1 teaspoon Cumin (approx. ¼ teaspoon per fillet)
1 teaspoon Powdered Ginger (approx. ¼ teaspoon per fillet)
1 lime (approx. ¼ juiced per fillet)
Salt and Pepper (to taste)
For Quinoa:
1 cup (235 ml) quinoa
2 cups (470 ml) water
¼ teaspoon salt
2 tablespoons coconut oil (can substitute olive oil)
1 teaspoon ginger powder (or 2 teaspoons finely minced fresh ginger root)
½ lime (save for after cooking)
For Mango Pico De Gallo:
1 Mango diced small
1 Avocado diced small
½ Red Bell diced small
½ Red Onion diced small
2 teaspoons finely chopped coriander (cilantro)
2 tablespoons olive oil
2 tablespoons water
Salt and Pepper to taste
METHOD
1. Preheat oven to 260 C/450 F.
2. Prepare Quinoa: Heat medium sauce pan on medium-high heat with coconut oil, add ginger,
quinoa and salt stir for 1 minute. Add water, bring to rolling boil, cover, simmer on low heat for
20 minutes (or according to package directions until quinoa is light and fluffy). Let set for at
least 5 minutes before serving.
3. Combine Mango Pico De Gallo ingredients in bowl. Set aside. (This can be done up to 24 hours
in advance)
4. Place Salmon fillets on greased or foil lined baking sheet. Squeeze lime juice onto salmon.
Sprinkle with cumin, ginger, salt and pepper. Put in preheated oven and bake for 8 to 10
minutes (the thicker your fillet, the longer it will take)
5. Fluff (stir upward lightly) quinoa with fork before serving, squeeze ½ lime juice and fluff again.
6. Serve Quinoa into shallow bowl, place salmon darn (piece) on top of quinoa, top with large
helping of mango pico de gallo. Enjoy
