Pan-fried Salmon & Beetroot Quinoa
June 23, 2014
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With this recipe you can create a gourmet, delicious and healthy meal at home.
Servings Calories Per Serving Effort
4 305kcal High
Ingredients
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Instructions
  1. Preheat the oven to 180 C. Toss the beetroot in 1 tbsp avocado oil, arrange on a baking tray, sprinkle with sea salt and top with thyme leaves. Roast for 35 – 40 minutes, or until tender.
  2. Remove the skins form the beetroot, then puree the flesh with 1 tbsp avocado oil. Fold the beetroot puree, lemon juice, parsley and 1 tbsp avocado oil into the cooked quinoa. Season to taste and set aside.
  3. Cut the salmon fillets into bite-sized cubes, then rub with the remaining avocado oil and season to taste. Sear in a pan over high heat for 30 seconds, or until deep gold in colour but still pink on the inside.
  4. Serve immediately with beetroot quinoa and shredded fresh mint.
Nutrition Facts
Pan-fried Salmon & Beetroot Quinoa
Amount Per Serving
Calories 305 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 3mg 1%
Sodium 144mg 6%
Potassium 750mg 21%
Total Carbohydrates 34g 11%
Dietary Fiber 6g 24%
Sugars 11g
Protein 7g 14%
Vitamin A 9%
Vitamin C 29%
Calcium 4%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

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