Informations supplémentaires
30 min.
|
673 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water to a boil. Blanch the edamame for 2 minutes. Remove with a slotted spoon. Add the quinoa to the water and cook 12-15 minutes until tender. Drain.
2. Setup
Cut the carrot into thin sticks. Thinly slice the cucumber. Cut the tomato into quarters or cubes, as desired. Mix the Tex Mex spices with the honey and 1/4 2P | 1/3 3P cup of oil. Tex Mex spices can be added to taste, depending on individual tolerance. Add salt and pepper to taste.
3. Cook the salmon
Heat a drizzle of oil in a pan over medium-high heat. Pat the salmon dry. Add salt and pepper. Cook in the pan 3-4 minutes on each side.
4. Plate your dish
Serve the quinoa in a bowl and garnish with the salmon, vegetables and guacamole. Add the Tex Mex sauce. Bon appétit!
2unitSalmon Fillets
1unitCarrot(s)
1unitGuacamole
1unitHoney
1unitTomato(es)
1unitLebanese Cucumber(s)
120mlEdamame
15mlTex-Mex Mix
120mlMixed Quinoa
What you need
bol, pot, strainer, pan
673 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
30g
46%
cholesterol
69mg
23%
fiber
11g
44%
protein
40g
saturated
5g
25%
sodium
107mg
4%
sugar
13g
trans
0g