salmon fillets, skinless
4 x 80g
black quinoa (cooked weight 600g)
Preheat the oven to 180 degrees.
Mix a dressing with the Kala Mansi, harissa and olive oil.
Rub the salmon with the BBQ rub and bake for 8 minutes.
Steam the broccoli until lightly cooked.
Sauté the red onion for 3-5 minutes on a medium heat, then add the garlic, broccoli and quinoa.
Remove the quinoa mix from the stove and fold in the coriander, add the dressing and season. Mix well.
Divide the quinoa between four bowls and then place the salmon fillet on each bowl.
Serve and enjoy!
Per 398g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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