Quinoa salad with spinach and grilled salmon
A complete salad with quinoa, grilled salmon and spinach, flavored with turmeric and ginger for an anti-inflammatory meal.
4 servings· 30 min· lunch
Benefits
- • Complete proteins (salmon + quinoa + chickpeas) to promote satiety
- • Rich in omega-3 (salmon) supporting anti-inflammatory mechanisms
- • Fiber (quinoa, chickpeas, spinach) to support digestion and microbiota
- • Stable energy thanks to quinoa's complex carbohydrates
- • Good lipids (avocado, olive oil) to support hormones
- • Skin and brain support thanks to essential fatty acids
- • Anti-inflammatory effect thanks to turmeric and ginger
- • Micronutrients (spinach, lemon) to support immunity
- • Long-lasting satiating effect to curb cravings
- • Well-balanced dish with proteins, fats and carbohydrates
Salad preparation
Ingredients
- • 200 grams quinoa
- • 400 grams salmon fillet
- • 2 handfuls fresh spinach
- • 150 grams canned chickpeas, drained and rinsed
- • 1 avocado, sliced
- • 1 teaspoon grated fresh ginger
- • 1 teaspoon turmeric powder
- • 4 teaspoons olive oil
- • juice of 1/4 lemon
- • salt and pepper to taste
Method
- 1.Rinse quinoa under cold running water, then cook in a pot of boiling salted water according to package instructions, until tender.
- 2.Drain and allow to cool.
- 3.Preheat the oven to 180°C (350°F).
- 4.Place the salmon fillet on a baking tray lined with baking parchment,
- 5.sprinkle with salt, pepper and a little turmeric.
- 6.Bake for about 15 minutes, or until the salmon is cooked to your liking.
- 7.In a small skillet, heatffez half the olive oil over medium heat and sauté the chickpeas with the ginger and remaining turmeric to infuse them with flavor. Remove from the heat once golden.
- 8.In your bowl, start by placing the quinoa as a base, then add the fresh spinach.
- 9.Arrange the crumbled grilled salmon and spiced chickpeas on top.
- 10.Slice the avocado and arrange on the salad.
- 11.For the vinaigrette, mix the lemon juice with the remaining olive oil, season with salt and pepper, then pour over your salad.