High-protein salmon and quinoa bowl

High-protein salmon and quinoa bowl with beetroot and creamy quark. A cold fish bowl for lunch, with omega-3 fats from the salmon and a fresh dill sauce.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 580 kcal per serving
• Protein: 45 g
• Fat: 22 g
• Carbs: 50 g

Ingredients

• 150g quinoa
• 300g salmon fillet
• 200g beetroot
• 100g low-fat quark
• 1 tbsp dill
• 1 tbsp olive oil

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the quinoa in a fine sieve under hot water and cook it in twice the amount of water for 15 min until tender.
2. Cut the salmon fillet into thick cubes, heat the olive oil in a frying pan and fry the fish for 4 min.
3. Roughly dice the pre-cooked beetroot and finely chop the dill.
4. Stir the low-fat quark with the dill and a little water into a smooth sauce.
5. Arrange the quinoa in a bowl, top with the salmon and beetroot and finish with the quark sauce.

Good to know

Nordic cuisine for your living room. Earthy, briny and just right for a busy working day.

Swaps

Salmon fillet → smoked tofu (for a vegan alternative, cut firm smoked tofu into cubes and fry until crisp).

Cooking tips

Salmon is done when the centre is still very slightly translucent and orange. Never fry it until completely dry. During pregnancy, cook it right through.

Storage

Keep the fish in the fridge and be sure to eat it within 24 hours.

Allergens

Contains fish and milk. Completely gluten-free and nut-free.