566
Calories
45g
Protein
31g
Fat
26g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Chili flakes - 0.3 g (1 pinch)
- Olive oil - 10 ml (2 tsp)
- Cherry tomato - 140 g (8 pcs)
- Quinoa, cooked - 120 g
- Apple cider vinegar - 10 ml (2 tsp)
- Salt and freshly ground pepper - 0.3 g (1 pinch)
- Watercress - 130 g
- Salmon, grilled - 140 g
How to make:
- Grill the salmon under a medium heat until cooked through, approximately 10 minutes
- Cook the quinoa in two parts salted water for approximately 20 minutes. When the quinoa is almost cooked, remove from the heat and leave with the lid on for 5 minutes
- Rince the watercress and pat dry. Make the dressing: in a separate bowl mix the chili flakes, olive oil and apple cider vinegar with a pinch of salt and freshly ground black pepper
- Remove the lid from the quinoa and fluff the grains up with a fork. Place the salmon and quinoa on a plate alongside the watercress. Pour the dressing over the watercress and mix to combine. Serve with the sliced cherry tomatoes
