This is one of my favourite go to meals. It is quick, easy, tasty and healthy – so it ticks all boxes! The coconut oil gives it a delicious coconutty flavour. I love making this on the weekend for us for lunch, or it makes the perfect lazy dinner. I love it with quinoa, but it is delicious with brown rice too …
Coconutty Salmon, Quinoa and Spinach
(serves 2 – but easily halved/multiplied depending on how many you are feeding)
What you will need:
1 cup cooked quinoa (or cooked brown rice if you prefer) *
2 fillets of fresh salmon
1 tablespoon coconut oil
a couple of big handfuls baby spinach leaves or rocket (arugula), or baby kale works well too
Fresh lemon juice (to taste)
Salt and pepper (and chilli flakes or sambal to taste)
How to cook your quinoa:
In a saucepan add in a ratio of 1:2 quinoa and liquid. (I.e. 1 cup quinoa to 2 cups water). Bring to the boil and reduce heat. Simmer, covered for 15 minutes. You should end up with fluffy perfectly cooked quinoa. (You can cook with a squeeze of lemon juice, some grated lemon zest, or in chicken stock for extra flavour if you like.)
I like using both white and red quinoa, but whatever you can get your hands on is fine.
How to pull it together:
Steam the salmon fillets for 5 minutes or until cooked to your liking. You could also poach in boiling water for 5 minutes. When done, chop it up or pull apart into flakes with a knife and fork.
In a large pan heat the coconut oil. Add the quinoa (or brown rice) and toss until well coated. Toss through the flaked salmon, greens and lemon juice and stir until the spinach has slightly wilted.
Divide into bowls and serve with more lemon juice and chilli (if desired).