Salmon with Quinoa and Sauteed Carrot and Broccoli Salad

Ingredients

• Salmon1.5 palm (150 g)
• Quinoa3/4 cup (150 g)
• Carrot1 medium (60 g)
• Broccoli1 cup (90 g)
• Red Bell Pepper1/4 count (30 g)
• Sesame Seeds1 teaspoon (3 g)
• Olive Oil1/2 tablespoon (5 ml)
• Soy Sauce1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Cut the red bell pepper, carrot and broccoli into small pieces.

3. 3

   Step 3

   Heat the oil in a pan over medium-high heat.

4. 4

   Step 4

   Once heated, stir-fry the vegetables with the soy sauce for 7-10 minutes while stirring. Add salt and pepper to taste.

5. 5

   Step 5

   At the same time, preheat another pan over high heat to prepare the salmon. If necessary, add some oil.

6. 6

   Step 6

   Add salt and pepper to the salmon.

7. 7

   Step 7

   Cook each side for 2 minutes (depending on its thickness), lower the heat and continue cooking for 6-7 minutes, depending on your how you like it.

8. 8

   Step 8

   Serve the salmon with the quinoa and sauteed vegetables in a plate. Sprinkle with some sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon with Quinoa and Sauteed Carrot and Broccoli Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.