This is one of those stereotypical “healthy” meals. You know, the ones you find in health food cafes or on the pages of glossy health mags. It’s totally cliche, with it’s combination of salmon, kale and keen-wa. And albeit, a little different from my usual stir fries and hearty pasta dishes.
… But in all honesty, it tastes damn good. And I’ll gladly embrace all of the cliches if it means I get to eat a delicious meal!
One of the other great things about this dish is that it’s easy. I threw this together after I got home from work yesterday, when I was feeling tired and lazy. It required little effort, and the end result was something nourishing and tasty. Plus it yielded plenty of leftovers, so hello lunch for today! A win-win situation if you ask me!
I had Jared put a cup of quinoa in the rice cooker. I find it’s the easiest and simplest way to do it – I use the same quinoa to water ratio as I do with rice – about 1 cup quinoa to 1 and 1/4 cup water, click “cook” and let it do all the work. Within 15-20mins, it’s done!
We used plenty of veggies in this as well: kale, a whole head of broccoli, zucchini, snow peas, chilli, garlic and MY HOMEGROWN beans (my first “harvest” from my balcony garden might I add!).
I also used pink salmon with the bones in. The bones found in tinned salmon, mackerel and sardines are soft and edible, and very high in calcium. So there’s an added benefit to your meal!
I stir fried the veggies in some coconut oil for a couple of minutes, then I added a few tablespoons of water, popped a lid on the wok and let the veggies steam a couple of minutes to cook down the veggies.
Then I added in all the quina, the salmon, the chilli, some tamari and a splash of apple cider vinegar.
To serve, we just squeezed fresh lime wedges over the top! So, so good! (I also had a gooooood drizzle of sriracha chilli sauce on mine after taking these photos, which really only just made it 300x better).
I hope you enjoy the recipe! And remember that if you end up making this recipe yourself, please post a photo, as I’d love to see your recreation of it!! Feel free to post it on my Facebook page or if you’re posting it on Instagram, tag me and add #onedishaway (that part is important, sometimes I get influxes of notifications at a time and I miss the tag, so the hashtag lets me scroll through and find it later on). Don’t have social media? Email me your creations to firstname.lastname@example.org. I would love to share your snaps right here on the blog!
- 1 cup white quinoa, rinsed
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 cup beans, ends trimmed
- 1 cup snow peas, ends trimmed
- 1 zucchini, sliced
- 1/2 bunch kale, tough stems removed and leaves roughly torn
- 1 large chilli, sliced
- 1x 415g tin of pink salmon with bones, drained
- 3 tablespoons tamari
- 1 tablespoon apple cider vinegar
- Pepper to taste
- To serve: fresh lime wedges and sliced green onion
- Cook your quinoa as per packet instructions*
- Heat coconut oil in pan.
- Add garlic to pan and cook for 30 seconds, until fragrant but not burnt.
- Add all of the veggies (minus the chilli) and cook for 2 minutes, stirring well.
- Add 2-3 tablespoons of water to the pan, put a lid on it and let it steam for a further 2 minutes.
- Take the lid off and add, quinoa, salmon, tamari, apple cider vinegar and pepper and stir well to combine.
- Serve with lime wedges and top with sliced green onion. (Can be eaten warm or cold).
- * See blog post on how to cook it in the rice cooker.