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Ingredients
- 100 g quinoa, tri-colour
- 1250 g water
- 6 sprigs fresh flat-leaf parsley leaves only
- ½ lemon thin peelings of skin only, no white pith
- 1 garlic clove
- ½ long red chilli
- 60 g olive oil
- 600 g fresh salmon fillet, skinless
- 1 red pepper deseeded and cut in eighths
- ½ red onion halved
- 1 cucumber cut in pieces
- 3 sprigs fresh basil leaves only
- 1 tsp Dijon mustard
- 1 Tbsp cider vinegar
- ½ tsp fine sea salt
- 2 pinches ground black pepper
- 150 g feta cheese crumbled
- 300 g vine tomatoes cut in pieces (2 cm)
- 1 avocado flesh only, thinly sliced
- 2 Tbsp fresh chives thinly sliced
- 100 g kale thinly sliced
- 1 Tbsp pumpkin seeds
- 2 Tbsp dried cranberries
- Nutrition
- per 1 portion
- Calories
- 579 kcal / 2435 kJ
- Protein
- 37 g
- Fat
- 39 g
- Carbohydrates
- 17 g
- Fibre
- 5 g