Quinoa tabbouleh with roasted salmon, poached egg & spinach Quinoa tabbouleh with roasted salmon, poached egg & spinach

Quinoa tabbouleh with roasted salmon, poached egg & spinach

Quinoa contains a number of important nutrients, including folate, magnesium, zinc, and iron. It's also rich in fiber and protein, nutrients that play an important role in helping you feel full. Combined with the omega-3 fatty acids from the roast salmon and the nutrient rich poached egg, this recipe will leave you feeling good and fuller for longer. 
 

Serves 4

Ingredients  

  • 1 cup quinoa, rinsed well
  • 1/2 tsp kosher salt
  • 1 lemon
  • 2 garlic cloves, minced
  • 120 ml Allpress Frantoio Blend
  • salt & pepper to taste
  • 1 cucumber, diced
  • 1 punnett cherry tomatoes, halved
  • 2/3 c chopped flat-leaf parsley
  • 1/3 c chopped mint
  • 1/3 c chives
  • 600 g salmon fillet, portioned into 4.
  • fresh spinach, thinly sliced
  • 4 free range eggs
  • 1 c of white vinegar for poached eggs
Directions
Cook your quinoa in salted water or vegetable broth. Once it reaches boiling point, continue cooking for 5 minutes, turn it off and let it rest for another 10-15 minutes.
Once the quinoa is rested, mix it with lemon zest and juice, EVOO, chopped herbs, cucumber, tomato and 1 minced garlic clove, Add salt and pepper to taste. 
For the poached eggs, bring a medium pot 3/4 full of water and white vinegar to boil, once the water is boiling, add your eggs and cook them for about 2 minutes, using a serving spoon, remove the eggs from the water and let them sit on a paper towel. 
For the salmon, season with lemon zest, minced garlic, salt & pepper and add a pinch of EVOO and roast for 4-5 minutes at 200C. Serve with a generous drizzle of EVOO and a sprinkle of herbs.
Back to blog
1 of 7