Salmon, Quinoa & Roasted Carrot Bowl
25 minLow FODMAPOvulationHigh proteinSteady energyGluten-freeFollicular phaseStovetopPescatarianAnti-inflammatoryEveryoneDairy-freeHormone balanceMediterraneanGut health
Servings:
2
·
Ingredients
- —2 Salmon, smoked
- —1 cup Quinoa, dry
- —3 Carrots, raw
- —Arugula (rocket), raw
- —2 tbsp Olive oil
- —1 tbsp Tamari (soy sauce)
- —Juice of 1/2 lemon
- —Sea salt, pepper
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)
478
kcal
13.6g
protein
19.3g
fat
63.2g
carbs