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INGREDIENTS
- 200 g fresh salmon
- Pinch of salt
- Ground black pepper
INGREDIENTS FOR THE DIP
- ½ avocado
- 30 g dill
- 1 tablespoon Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt
- Ground black pepper
INGREDIENTS FOR SERVING
- 120 - 150 g quinoa
- 100 g arugula
- ½ cucumber
INSTRUCTIONS
- 1Soak the quinoa in cold water for 10 minutes. Then strain, place in 300 ml of salted boiling water, and cook on low heat for 15 minutes with the lid on. Turn off the heat and let it stand for another 15 minutes.
- 2Preheat the oven to 180 °C for top and bottom heating. Pat the salmon dry with a paper towel, sprinkle with salt and ground pepper. Place on a baking sheet lined with parchment paper and once the oven is heated, bake for 15 minutes.
- 3For the dip, blend half an avocado without the pit and skin together with the other ingredients.
- 4Wash the arugula, dry it, drizzle with olive oil and lemon juice. Add a pinch of salt and mix.
- 5Divide the cooked quinoa onto plates, place the arugula, salmon, and sliced cucumbers on top. Drizzle with the dip or serve it in a bowl.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!