Salmon, Quinoa & Roasted Carrot Bowl
25 minLow FODMAPGluten-freeStovetopGut healthHormone balanceSteady energyOvulationFollicular phaseDairy-freePescatarianAnti-inflammatoryHigh proteinMediterraneanBowls
Servings:
2
·
Ingredients
- —Salmon fillets — 2 pc, 150 g each
- —Quinoa — 170 g
- —Carrots — 3
- —Rocket
- —Olive oil — 2 tbsp
- —Tamari — 1 tbspchoose one labelled gluten-free
- —Juice of 1/2 lemon
- —Sea salt, pepper
Allergens
Contains fishContains soy
Method
- 01Preheat the oven to 200°C. Slice the carrots into rounds or large chunks, spread on a baking tray, drizzle with oil and season with salt. Roast for 20 minutes until tender and lightly caramelised.
- 02Rinse the quinoa under cold water — this removes the bitter coating. Add to a pot with double the amount of water, bring to a boil, then reduce the heat and simmer covered for 12–15 minutes. Cooked quinoa becomes translucent and the little tails pop out.
- 03Heat a pan with oil over medium heat. Place the salmon skin-side down and do not move it for 4 minutes — the skin should become crispy. Flip and cook for another 2 minutes.
- 04Divide the quinoa and carrots between the bowls. Top with the salmon. For the dressing, whisk together oil, tamari and lemon juice, then drizzle over each bowl.
Why this works
Omega-3 reduces inflammation linked to insulin resistance; quinoa's complete protein with magnesium; carotenoids support thyroid hormone conversion.
Nutrition (per serving)
691
kcal
43.3g
protein
28.8g
fat
63.2g
carbs
5.5g
fiber
Always check product labels for allergens.