Quinoa with smoked salmon, grilled vegetables and basil sauce
A delight for the taste buds! One serving of this recipe exceeds the recommended daily intake of omega-3 fatty acids. We love it!
Servings: 4
Ingredients
Basil protein sauce
- ½ t. (125 ml) fresh basil finely chopped
- ½ t. (125 ml) arugula finely chopped
- 1 t. (250 ml) cottage cheese 1%
- 2 small cloves of garlic thinly sliced
- ½ lemon juice only
- 1 lemon zest only
- 1 tbsp (15 ml) nutritional yeast flakes (optional)
Oven-roasted vegetables
- 1 tbsp (15 ml) camelina (or olive or canola) oil
- ½ lemon juice only
- 225 g asparagus cut in half lengthwise and widthwise
- 2 zucchinis cut into half-moons
- 2 peppers sliced
- Salt and pepper to taste
Bowl
- ½ t. (125 ml) quinoa sec
- 300 g smoked salmon
- Basil leaves (to garnish)
- Sunflower seeds (to garnish)
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Cook quinoa according to package directions (tip: rinse quinoa before cooking to reduce bitterness).
- Arrange vegetables on baking sheet. Drizzle with oil and lemon juice and bake for around 10 to 15 minutes (or until desired texture).
- Meanwhile, in an airtight container, combine all “Basil Protein Sauce” ingredients. Keep refrigerated until ready to serve.
- Once quinoa and vegetables are cooked, divide into four portions. Add smoked salmon, sauce and garnish with sunflower seeds. Enjoy!
Notes
If using vacuum-packed frozen smoked salmon, be sure to thaw in cold water and refrigerate. Slightly pierce the bag to prevent the fish from thawing in an anaerobic state. Thaw your portion of smoked salmon within a short time before eating. Once thawed, consume within 24 hours and do not refreeze.
Recipe and photo by Marianne Lamy,