Rated 4.88 out of 5 based on 4 votes
- 2 x 200g salmon fillets
- 21/2 cups chicken stock
- 1 tspn minced garlic
- 1 tspn grated ginger
- 1 x bay leaf
- 4 x strips lemon zest
- 5 sprigs thyme
- 1/2 tspn salt/pepper
- 1 cup green beans, topped and tailed
- 1 cup quinoa
- 2 cups water
- 1/2 x pear, finely sliced
- 1 Tbls brazil nuts, roughly chopped
- 1 x coconut dressing (recipe below)
- 1/4 cup coconut oil
- 2 Tbls apple cider vinegar
- 1/2 tspn minced garlic
- 1/2 tspn fresh thyme
- 1 tspn fresh coriander, finely sliced
- 1 x salt/pepper
Place the quinoa and water in a saucepan and bring to the boil. Simmer until the quinoa is cooked approx 20-25 minutes. Remove from heat and set aside.
In a separate large saucepan add the chicken stock, garlic, ginger, bay leaf, strips of zest, thyme and salt and pepper. Bring to the boil and simmer for 1-2 minutes to let the flavours infuse.
Gently slide in the salmon pieces and bring back to a gently simmer. Cook for 5 minutes and remove from heat and let it sit for 2-3 minutes or until it gently flakes apart.
Place the green beans into a microwavable dish and cover with water. Cook for 4-5 minutes or until just cooked through. Remove from water.
To plate up place 1/3 – 1/2 cup of quinoa on the base of a plate, place green beans on top of the quinoa and then finish off with the salmon on top. Garnish with sliced pear and drizzle over the coconut dressing and scatter the brazil nuts around the plate.
In a small bowl place the melted coconut oil, cider vinegar, garlic, thyme, coriander and salt and pepper. Give a quick stir to combine the ingredients and drizzle over the finished dish.
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This looks lovely! I have only recently discovered quinoa and love it! I will definitely be giving this recipe a go!!