← All recipes

🍽️ Quinoa Bowl with Chickpeas and Salmon

683 kcal · 30 min · 4 servings

Ingredients

• 100 g Quinoa
• Salt
• 250 g frozen broad beans (thawed)
• 0.5 cucumber
• 2 iceberg lettuce hearts
• 0.5 bunch dill (10 g)
• 2.5 organic oranges
• 2 tbsp apple cider vinegar
• 3 tbsp rapeseed oil
• 1 tsp liquid honey
• Pepper
• 500 g salmon fillet
• 100 ml vegetable broth
• 100 g feta
• 1 pinch chili flakes
• 20 g sunflower seeds (1 heaped tbsp)

Instructions

1. 1. Place the quinoa in a pot.
2. 2. Pour in 250 milliliters of salted water.
3. 3. Place a lid on the pot.
4. 4. Set the stove to low heat.
5. 5. Cook the quinoa for about 10 minutes.
6. 6. Remove the pot from the heat.
7. 7. Let the quinoa rest for another 5 minutes.
8. 8. Transfer the quinoa to a bowl.
9. 9. Allow the quinoa to cool down.
10. 10. Place the chickpeas in a pot with salted water.
11. 11. Boil the chickpeas for 3 minutes.
12. 12. Rinse the chickpeas with cold water.
13. 13. Drain the chickpeas.
14. 14. Remove the skins from the chickpeas.
15. 15. Peel the cucumber.
16. 16. Cut the cucumber in half lengthwise.
17. 17. Remove the seeds from the cucumber.
18. 18. Dice the cucumber flesh into 2-centimeter cubes.
19. 19. Wash the salad greens.
20. 20. Spin the salad greens dry.
21. 21. Pick the dill into small sprigs.
22. 22. Rinse the oranges under hot water.
23. 23. Dry the oranges.
24. 24. Grate some orange zest.
25. 25. Cut the oranges into quarters.
26. 26. Juice the remaining orange.
27. 27. Whisk the orange juice with vinegar.
28. 28. Add 2 tablespoons of oil.
29. 29. Add honey.
30. 30. Season with salt and pepper.
31. 31. Mix the dressing with the cooled quinoa.
32. 32. Fold in the chickpeas.
33. 33. Fold in the cucumber cubes.
34. 34. Divide the salad among bowls.
35. 35. Top with the quinoa mixture.
36. 36. Add 2 orange wedges to each.
37. 37. Rinse the salmon.
38. 38. Pat the salmon dry.
39. 39. Heat 1 tablespoon of oil in a pan.
40. 40. Fry the salmon over medium heat for 3 minutes.
41. 41. Fry the salmon on the other side for 3 minutes.
42. 42. Sprinkle the salmon with orange zest.
43. 43. Pour in some broth.
44. 44. Simmer the salmon covered over low heat for about 10 minutes.
45. 45. Season the salmon with salt.
46. 46. Cut the salmon into bite-sized pieces.
47. 47. Place the salmon on the salad.
48. 48. Crumble the feta over it.
49. 49. Sprinkle with chili flakes.
50. 50. Sprinkle with pepper.
51. 51. Garnish with dill.
52. 52. Garnish with sunflower seeds.
53. 53. Serve the quinoa bowl.

Nutrition per serving

• kcal: 683
• Protein: 52 g · Fett/Fat: 32 g · Carbs: 45 g