Salmon with Chipotle Quinoa
Servings 4 people
Calories 758kcal
Ingredients
- 180 g quinoa
- 2 tbsp olive oil
- 4 salmon fillets
- 1 red pepper sliced
- 75 g California Walnuts roughly chopped
- 400 g can black beans drained and rinsed
- 2 tbsp chipotle paste
- ½ x 25g pack parsley chopped
- 150 g cottage cheese
Instructions
- Cook the quinoa in boiling water for 20 minutes until tender, drain well.
- Meanwhile, heat 1 tbsp oil in a large frying pan and fry the salmon for 10-12 minutes, turning occasionally until cooked through, then set aside.
- Add the remaining oil to the pan and fry the pepper, Walnuts and black beans for 4-5 minutes, add the chipotle paste and cook for a further 1-2 minutes then season and stir in the cooked quinoa and parsley, adding a splash of water if required.
- Divide the quinoa between 4 bowls and top with the salmon and cottage cheese.
Nutrition
Serving: 396g | Calories: 758kcal | Carbohydrates: 38g | Protein: 46g | Fat: 44g | Saturated Fat: 7.4g | Fibre: 10g | Sugar: 8.4g
Notes
Cooks tip
Great served hot or cold as a salad with the salmon flaked through.
0.72g salt
