Mexican quinoa bowl with salmon fillet & broccoli

Mexican quinoa bowl with salmon fillet & broccoli: 695 kcal and 42 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Olive oil
• 70 g Quinoa (raw)
• 130 g Salmon fillet
• 120 g Broccoli (in florets)
• 25 g Rocket
• 3 g Cumin
• 3 g Paprika powder
• 15 g Jalapeño (in thin rings)
• 20 g Lime (juice)

Instructions

1. Cook 70 g Quinoa per package instructions in double the amount of salted water, then drain.
2. Season 130 g Salmon fillet and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 120 g Broccoli, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Quinoa in a bowl and add Salmon fillet and Broccoli on top.
5. Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
6. Finish with 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 695 kcal
• 42 g protein
• 60 g carbs
• 34 g fat

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