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🍽️ Quinoa Vegetable Bowl with Salmon

685 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 600 g
• Broccoli 1 pc
• Oil 5 tbsp
• Salt pinch
• quinoa 300 g
• Mushrooms, brown 400 g
• Pepper, red 1 pc
• Pepper, yellow 1 pc
• Onions, red 1 pc
• Lemons 1 pc
• Avocado 2 pc
• Parsley, fresh 10 g
• Quark 40% fat in total 200 g
• Pepper, black ground pinch

Instructions

1. 1. Ideally, thaw the salmon overnight in the refrigerator.
2. 2. Preheat the oven to 170 degrees Celsius with top and bottom heat.
3. 3. Wash the broccoli thoroughly and remove the tough stem.
4. 4. Cut the upper parts of the broccoli into small florets about 1 cm in size.
5. 5. Line a baking sheet with baking paper.
6. 6. Toss the broccoli florets on the tray with 1 tablespoon of oil and some salt.
7. 7. Roast the broccoli in the oven for approx. 25 minutes.
8. 8. Rinse the quinoa in a sieve under lukewarm water.
9. 9. Bring approx. 700 ml of salted water to a boil in a pot.
10. 10. Add the quinoa to the boiling water.
11. 11. Cook the quinoa on low heat for approx. 12 minutes.
12. 12. Remove the pot from the heat and let the quinoa swell for approx. 5 minutes.
13. 13. Drain the quinoa and mix it with olive oil.
14. 14. Wipe the mushrooms with kitchen paper if necessary and quarter them.
15. 15. Wash the peppers, halve them, remove the stem and seeds, and cut them into strips.
16. 16. Halve the onion, peel it, and slice it thinly.
17. 17. Halve the lemon and squeeze out the juice.
18. 18. Halve the avocados, remove the pit, and scoop out the flesh with a spoon.
19. 19. Slice the avocado flesh.
20. 20. Wash the parsley, shake it dry, and pick off the leaves.
21. 21. Pat the salmon dry with a kitchen towel.
22. 22. Season the salmon with salt and some lemon juice.
23. 23. Heat 2 tablespoons of oil in a pan over high heat.
24. 24. Fry the mushrooms vigorously for approx. 5 minutes.
25. 25. Place the mushrooms on a plate.
26. 26. Heat another 1 tablespoon of oil in the same pan over medium heat.
27. 27. Fry the salmon fillets for approx. 2 to 3 minutes on each side.
28. 28. Mix quark, 2 tablespoons of lemon juice, salt, and pepper in a bowl to make a dip.
29. 29. Fluff the quinoa with a fork.
30. 30. Mix the quinoa with 1 tablespoon of lemon juice and 1 tablespoon of oil.
31. 31. Place the quinoa in the center of the bowl.
32. 32. Arrange the vegetables with the dip around it.
33. 33. Place the salmon in each bowl.
34. 34. Sprinkle the bowl with parsley and serve.

Nutrition per serving

• kcal: 685
• Protein: 37 g · Fett/Fat: 36 g · Carbs: 51 g