Smoked Salmon & Quinoa Bowl

1. 1 Salmon filletpack 400 g ≈ $10.50 130 g
2. 2 Quinoapack 500 g ≈ $5.00 60 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 100 g
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Cucumbers≈ $3.67 per kg 60 g
6. 6 Lemon≈ $4.70 per kg 15 g
7. 7 Olive oil 8 ml
8. 8 Sesame seeds 3 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa² under cold water, then add 120 ml (½ cup) of water, bring to a boil, and simmer covered on low heat for 15 minutes until the water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.

2. Blanch the broccoli³ in boiling salted water for 4 minutes until bright green, then drain in a colander.

3. Slice the cucumber⁵ into half-moons and peel the avocado⁴, then cut into thick slices.

4. Season the salmon¹ with salt and pepper. Heat half the oil in a skillet over medium heat and sear the salmon 4 minutes per side until golden and just opaque in the center.

5. Whisk together the lemon⁶ juice, remaining oil, and a pinch of salt.

6. Assemble the bowl with quinoa², broccoli³, cucumber⁵, and avocado⁴. Top with the salmon¹, drizzle with the dressing, sprinkle with sesame seeds, and serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.