Harissa Salmon & Quinoa Taboulé
The unique spicy flavor of harissa with the fresh herbs, cucumber, and zest of lemon with the aromatic salmon, fruity bell pepper, and tang of onion is delightful for your tastebuds and gut health!
All ingredients have anti-inflammatory properties, including those that make the harissa paste (check the ingredients for no additives if it is store-bought!).
Salmon is packed with omega-3 and protein. This means this is good for your cardiovascular system, immune system, nervous system, brain, and skin. It plays a significant part in the organization of every cell in the body.
Quinoa has high amounts of manganese, iron, phosphorus, zinc, magnesium, calcium, potassium, and selenium.
It is also a complete protein, which means it is crucial for health, nutrient absorption, immune function, tissue growth, muscle building, and energy production! The body needs 20 different amino acids to maintain regular functioning in the body. 9 of the amino acids are essential: Lysine, Histidine, Threonine, Methionine, Valine, Isoleucine, Leucine, Phenylalanine, and Tryptophan, which have to come from food.
Here’s another quinoa dish for you to try – Fresh Quinoa Salad.
Enjoy the flavors and the pure goodness – mindfully.
- 2 salmon fillets
- 1 tbsp harissa paste
- 1/2 cup quinoa
- 1/2 whole cucumber
- 1/4 red onion
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 bell pepper (red, orange or yellow)
- 1 tsp of sea salt
- 1/4 tsp of ground pepper
- 2 tbsp of olive oil
- Juice of 1 lemon
Preheat the oven to 180°C and line a baking sheet with foil.
Place the salmon fillets skin side down on the foil and spread the harissa paste over the top. Seal the foil like a parcel and bake in the oven for 12-15 minutes until cooked through.
Meanwhile, rinse the quinoa and place in a saucepan and cover with 1 cup or 500ml of water. Bring to a boil and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Uncover and set aside until it cools down (you can also do this step in advance).
Chop the cucumbers in small cubes as well as the onion and bell pepper. Chop the herbs very finely too.
Place the cooled-down quinoa in a salad bowl, add the cucumbers, bell pepper, onion, chopped herbs, salt, pepper, olive oil and lemon juice. Toss well.
Share the Quinoa Taboulé between two bowls and place the salmon fillet on top. Enjoy!
You can make this in advance and eat cold for lunch.
This will keep in the fridge in an airtight container for up to 2 days.