Salmon and 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≈ $4.65 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 quinoa² under cold water and simmer over medium heat until the liquid is absorbed and fluffy, about 15 minutes; when the quinoa is fluffy, remove from heat and cover for 2 minutes.

2. Boil broccoli³ florets in salted boiling water for 4 minutes until bright green; drain in a colander and let the excess water drain.

3. Slice the avocado⁴: halve, remove the pit, peel, and cut into slices.

4. Season the salmon¹ with salt and pepper; heat a pan over medium heat and add a small amount of oil; sear the salmon for 3 minutes on each side until a golden crust forms and the inside reaches medium doneness.

5. Arrange the quinoa² as the base in a bowl, add the broccoli³ and gently toss to distribute evenly.

6. Drizzle with lemon⁶ juice, add a little lemon zest to taste and pour in the oil; season with salt to taste and toss gently.

7. Top with avocado⁴ slices, sprinkle sesame, and serve immediately.

In short

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