Salmon with Quinoa salad


Serves 12

30 minutes or fewer.

• 1 1⁄2 cups quinoa

• 1⁄2 cup pine nuts

• 1 cucumber, peeled and finely diced (21⁄2 cups)

• 3 tomatoes, seeded and finely diced (3⁄4 cup)

• 1⁄2 small red onion, finely chopped (1⁄2 cup)

• 1⁄2 cup chopped fresh parsley

• 1⁄2 cup shredded mint

• 1⁄4 cup olive oil

• 3 tbsp. lemon juice

• 2 tsp. grated lemon zest

1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low.

Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from grains.

2. Add the pine nuts to a dry frying pan and toast 3 to 4 minutes, or until lightly browned.

Cool, then transfer to large serving bowl.

3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts,

and stir in cucumber, tomatoes, onion, and herbs. Fold in oil, lemon juice, and lemon zest,

and season with salt and pepper, if desired.

Top with a pan fried piece of salmon and hey presto! A delicious fat controlling meal. You can replace the quinoa with cauliflower rice for an ever lower carb or Paleo version.

Big love, small tummies!

Jill – The Fat Controller

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