Total Time
Calories
Serving
1. Put the quinoa into a saucepan with the vegetable stock and salt and bring to the boil. Then reduce the heat and simmer for 15 minutes on a low heat. Grate and squeeze the lemon.
2. Peel the pineapple – ensuring to remove the brown parts – and cut it into bite-sized chunks. Clean the radishes and slice them thinly. Peel the onions and cut them into thin rings. Stone the mango, peel it and cut it into pieces. Roughly chop the spinach and mix it with the quinoa and lemon zest.
3. Mix the lemon juice with some olive oil and sriracha. Cut the salmon into thin slices.
4. Divide the quinoa mix between the bowls and arrange the salmon, vegetables and fruit decoratively on top. Finally, garnish with spinach leaves and the sriracha and lemon dressing.
| Serving size | 4 |
| Calories | 490 per serving |
| % Daily value |
| Total Fat 16.8g | % |
| Saturated Fat 2.47g | % |
| Cholesterol 32.5mg | % |
| Sodium 560mg | % |
| Total Carb. 53.5mg | % |
| Dietary Fibre 12.8g | % |
| Total Sugars 14.5g | % |
| Protein 29.3g | % |
| Vitamin C 3.19mg | % |
| Vitamin A 27.9mcg | % |
| Vitamin D 500mcg | % |
| Calcium 148mg | % |
| Iron 5.3mg | % |
| Potassium 1420mg | % |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vegetarian
Mains
Vegetarian
Mains
