Japanese quinoa bowl with salmon.
2 portions - 810 kcal per portion
41g protein, 78g carbs, 30g fat
- Salmon is high in healthy fats
Ingredients:
- 2 pieces of salmon
Marinade for the salmon:
- 1 clove of garlic
- 1/2 thumb ginger
- 2 tbsp Japanese soy sauce
- 1 tbsp sesame oil
- 1 tbsp chili oil
The quinoa bowl:
- 1,5dl dry 3-colored quinoa
- 200g cabbage
- 2 medium size carrots
- 2 salad onions
- 1 thumb size ginger
- 1/2-1 chili
- 1 tsp olive oil
- 1 lime - grate the peel and a squees of juice
- ca 1 tbsp Japanese soy
- Sesame seeds
Sesame mayo:
- 2 tbsp vegan mayo (or normal)
- 1/2 tbsp Japanese soy
- 1/2 tsp toasted sesame seeds
How to make it:
Mix together the marinade for the salmon, finely grate garlic and ginger and mix with the rest of the ingredients. Let the salmon marinate for at least a few hours.
Cook the quinoa in 5dl salted water for about 12-15minutes. Pour into a strain and rinse under cold water.
Grate the cabbage and put in a bowl, add the olive oil and some salt and massage the cabbage. Grate the carrot and chop the salad onions, add to the bowl. Grate the lime peel, ginger and finely chop the chili and add to the bowl. Add the cold quinoa, the soya sauce and lime juice, and stir everything together.
Toast some sesame seeds and let cool down. Mix together with the mayo and soya sauce, to make the sesame mayo.
Cook the salmon in a pan on medium heat until its done. Then plate & serve!