Quinoa, Kale and Salmon Bowls
Deliciously light and full of superfood goodness, these Quinoa, Kale & Salmon bowls make the ideal lunch or dinner dish. Swap out salmon for farmed rainbow trout for a more sustainable option and if desired, sliced avocado and a squeeze of fresh lime can be added.
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INGREDIENTS
- 500g red and white quinoa
- 400g salmon or rainbow trout fillets or portions
- 1 bunch of fresh kale
- Olive oil
- Coarse ground sea salt and black pepper
- 5ml smoked paprika
METHOD
Combine the quinoa with 500ml water and cook according to packet instructions.
Wash the kale thoroughly and roughly chop or tear the leaves into bite-sized pieces, discarding the stalks. Heat a little olive oil in your Le Creuset Signature Round Casserole and gently stir-fry the kale until tender. Season the kale with a some salt and combine with the cooked quinoa.
Preheat the oven to 180°C. Drizzle a splash of olive oil in the base of your Le Creuset Roasting Dish and arrange the salmon or trout sections in the dish. Drizzle a little more olive oil and season with salt, pepper and the smoked paprika. Bake the fish for 20 to 30 minutes or until the fish is just cooked through and flakey.
Divide the quinoa and kale between 4 bowls and place a portion of the salmon or trout on top. Finish with a drizzle of olive oil and serve with lemon or lime wedges.
Image and recipe by Britannia Organic
