Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. In a small pot, bring the water to a boil and add the vegetable broth powder. Stir until dissolved, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15-18 minutes until all the liquid is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and set aside to cool slightly.
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For
1
M
I
1
large
Salmon fillet, with skin, preferably organic (~150-180g)
2/3
cup
Cooked quinoa (~75g)
1 1/4
cup
Water, for cooking quinoa (~300ml)
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Cook along with all of our recipes
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Per Serving
Fat
63g
Saturates
13g
Carbs
58g
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Cook along with all of our recipes
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This bowl is super adaptable! Replace salmon with trout, cod, or chicken breast if you prefer. Use brown rice, farro, or couscous instead of quinoa. Swap spinach for arugula, kale, or mixed greens. Try goat cheese, blue cheese, or Parmesan instead of feta. Add other vegetables like roasted sweet potato, cucumber, or bell peppers. Use strawberries, raspberries, or pomegranate seeds instead of blueberries. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. In a small pot, bring the water to a boil and add the vegetable broth powder. Stir until dissolved, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15-18 minutes until all the liquid is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and set aside to cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
1
large
Salmon fillet, with skin, preferably organic (~150-180g)
2/3
cup
Cooked quinoa (~75g)
1 1/4
cup
Water, for cooking quinoa (~300ml)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
63g
Saturates
13g
Carbs
58g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This bowl is super adaptable! Replace salmon with trout, cod, or chicken breast if you prefer. Use brown rice, farro, or couscous instead of quinoa. Swap spinach for arugula, kale, or mixed greens. Try goat cheese, blue cheese, or Parmesan instead of feta. Add other vegetables like roasted sweet potato, cucumber, or bell peppers. Use strawberries, raspberries, or pomegranate seeds instead of blueberries. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
