Warm salmon and quinoa salad with kiwifruit flavoured water
- 3 cups chopped kumarasweet-potatoX
- 2 carrots, chopped
- 1 red onion, sliced
- 1 tablespoon oil
- 1 tablespoon maple syrup
- freshly ground black pepper
- 1 cup quinoa, rinsed
- ¹/³ cup low-fat plain yoghurt
- 1 teaspoon curry powder
- 5 teaspoons mango chutney
- ¼ teaspoon ground turmeric
- 4 cups baby spinach
- 200g salmon fillet, poached and flaked
- ¹/³ cup fresh coriandercilantroX, chopped, plus extra to garnish
- 4 eggs
- ¹/³ cup flaked almonds, lightly toasted
- 1 kiwifruit, sliced
1 Preheat oven to 190°C. Line oven tray with baking paper. In a large bowl, place kumara, carrots, onion, oil, maple syrup and black pepper and toss to coat. Place on prepared tray and cook in the oven for 30 minutes or until softened and roasted.
2 Meanwhile, in a pan over a high heat, place quinoa with two cups water and bring to a boil. Reduce heat, cover and simmer for 10–12 minutes. Remove from heat and leave to stand for 3–4 minutes. Fluff with a fork and place in a serving bowl.
3 In a medium bowl, combine yoghurt, curry powder, mango chutney and turmeric and season with salt. Once all veges are cooked, add spinach, tossing lightly to wilt leaves. Mix veges with quinoa and salmon and add coriander.
4 To poach eggs, place a pan of water over medium-low heat and simmer with a pinch of salt. Crack each egg into a cup and gently pour into the simmering water in one fluid movement. For soft eggs, cook for 2 minutes, and for soft to firm cook for 4 minutes. Remove from pan with slotted spoon. Dry on paper towel.
5 Cut eggs in half and use to top the quinoa with the flaked almonds. Garnish with extra coriander. Serve with water, flavoured with sliced kiwifruit.
Nutrition Info (per serve)
Total fat 29g
–Saturated fat 5g
Dietary fibre 9g
Make it gluten free: Check ground spices and chutney are gluten free.
Recovery meal after a gruelling sporting event such as a marathon
Refuelling after a gruelling sporting event doesn’t need to be boring. This salad uses a variety of protein and carb sources for an appetising post-event meal. Serve with cooled, flavoured water to make rehydrating more appealing too.
This can be served warm or cold and keeps for a few days, if refrigerated.
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