Coconut quinoa with salmon & mango-avocado salsa
Coconut quinoa with salmon & mango-avocado salsa
949kcal Per person
44g Protein
79g Carbs
51g Fat
16g Fiber
Ingredients
- 1 salmon fillet
- 3 ounces mango chunks (frozen) (84 g)
- 3 ounces quinoa (84 g)
- 1 ½ fluid ounce coconut milk (45 ml)
- 2 ½ fluid ounce water (75 ml)
- ½ avocado
- 1 bell pepper
- ¼ red onion
- ½ chili pepper
- 1 squeeze lime juice (5 ml)
- ½ tablespoon olive oil (8 ml)
Preparing this recipe
- Remove the salmon from the freezer and let it thaw on a plate. Also, let the mango cubes thaw in a bowl.
- Put the quinoa in a saucepan along with the coconut milk and water. Bring it to a boil and let it simmer over low heat for about 10 minutes until all the liquid is absorbed. Stir occasionally and make sure it doesn't burn. If needed, add a dash more water.
- Cut the mango into smaller pieces. Dice the avocado and bell pepper, finely chop the onion and finely chop the chili pepper. Mix all of these in a bowl together with the lime juice and a bit of pepper and salt.
- Season the salmon with a bit of pepper and salt. Heat the oil in a pan and cook the salmon fillet for about 8 minutes until it's cooked through and has a crispy crust.
- Serve the quinoa with the salmon and mango and avocado salsa on a plate. Drizzle with some more lime juice.
Tip van FitChef
1. Add some fresh cilantro or parsley to the mango and avocado salsa.
2. If you have a fresh lime at home, grate some zest and add it to the quinoa.
