Description
A nutritious and delicious salad packed with proteins, vitamins, and healthy fats, featuring quinoa, kale, and salmon.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups kale, chopped
- 1 sweet potato, diced
- 1 salmon fillet
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water, then combine it with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
- Meanwhile, toss the diced sweet potatoes with olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes until they are tender and slightly crispy.
- Season the salmon fillet with salt and pepper, place it on a baking sheet, and bake for 12-15 minutes or until it is cooked through.
- In a large bowl, mix the cooked quinoa, chopped kale, roasted sweet potatoes, and flaked salmon.
- Drizzle with lemon juice, toss gently, and serve warm or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg