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Quinoa Bowl with salmon and Mate

Quinoa Bowl

Clean the sprouts, remove the stalk, cut crosswise and blanch in a little salted water. Clean and halve the mushrooms. Wash the peppers, remove from the core and cut into bite-sized pieces. Squeeze out the lemon, marinate the salmon fillets with a little lemon juice and let it steep for a while.

Put the quinoa in a saucepan, simmer in double the amount of salted water for about 15 minutes. Put the Mate tea in a tea filter and simmer for about five minutes with the quinoa, then remove the tea.

Heat some olive oil in a frying pan, fry the mushrooms and pieces of pepper in it, season with salt and pepper.

Fry the salmon fillets in a separate pan in a little olive oil on the skin side for a few minutes until crispy. The salmon may still be glassy inside.

Arrange the quinoa in deep plates, add vegetables and salmon fillets and garnish with fresh rocket and chia seeds.

Ingredients for 2 Portions:

  • 125g Quinoa
  • 1EL Mate Lime
  • 200g Sprouts
  • 2 Salmon fillets á 200g
  • 280g Mushrooms
  • 2-3 sweet Pepper
  • Sat & Pepper
  • Olive Oil
  • Juice of 1/2 lemon
  • Rocket salad
  • Chia Seeds