Salad with quinoa, salmon or chickpeas, mango & sweet potato

Ingredients (2 servings):

120 g salmon fillet (skinless) or 200 g boiled chickpeas

1/2 tsp olive oil

100 g quinoa (well washed)

1 small sweet potato (~120 g), peeled and diced

1/2 ripe mango, diced (~100 g)

1/2 small cucumber, cut into small squares

1 small spring onion, finely chopped

1 tbsp parsley or coriander, fresh

Juice of 1/2 lemon

Salt, pepper

For the dressing (optional):

1 tsp honey or agave syrup

1 tsp mustard

1 tbsp olive oil

1 tbsp lemon or lime juice

A pinch of salt

Execution instructions:

1. Boil the quinoa in a 2:1 ratio with water (i.e. 200 ml), with a little salt, for 15 minutes. Drain and let cool.

   
   

2. Bake the sweet potato in the oven (200°C for 20–25 minutes with a little oil and salt) or boil it until soft.

   
   

3. Bake the salmon in a non-stick pan or in the oven for 10–12 minutes (depending on thickness). Salt, pepper and a little lemon at the end or for a vegetarian alternative instead of the salmon add 200g of boiled chickpeas.

   
   

4. Prepare the salad: Mix the quinoa, sweet potato, mango, cucumber, spring onion, and parsley in a large bowl.

   
   

5. Add the salmon or chickpeas on top.

   
   

6. Mix the dressing ingredients and pour it on top.

   
   

7. Serve warm or cold.

Performance & Weight:

2 servings

Weight per serving (prepared salad): ~ 380 g

Nutritional Analysis (per 1 serving ~ 380 g):