This perfectly balanced bowl has big flavours, plenty of freshness and lots of great texture. The roasted chickpeas and toasted seeds add wonderful crunch. This meal is surprisingly hearty yet will leave you feeling good and energized.
2 x 150g pieces fresh wild salmon
½ cup white quinoa
1 cup vegetable stock or water
Toasted tamari seeds
¾ cup seeds (I used sunflower, pumpkin and sesame)
1 teaspoon ground cumin powder
¼ teaspoon garam masala
1 tablespoon tamari
Crunchy spiced chickpeas
1 x 400g can chickpeas
1 tablespoon olive oil
1 rounded teaspoon curry powder
5 cherry tomatoes – halved
Small handful fresh herbs – roughly chopped (I used coriander and dill)
2 cups fresh salad greens (I used cress, baby spinach and buttercrunch lettuce
Small piece telegraph cucumber – sliced
2 tablespoons white miso paste
1 teaspoon finely grated ginger
1 teaspoon brown sugar
2 teaspoons tamari
2 teaspoon rice wine vinegar or apple cider vinegar
Preheat oven to 180 degrees.
Ensure the chickpeas are as dry as possible. This is what will help make them crunchy when roasted. Drizzle with the oil and sprinkle over spices. Toss well to coat evenly. Roast for 30-40 minutes until browned. Leave to cool completely before storing in an airtight container or jar.
Wash the quinoa well and place in a medium saucepan with the water or stock. Bring to boil. Reduce to a low heat and cook with the lid slightly ajar for approximately 15 minutes. Remove from the heat. Place the lid on tightly and allow to sit for 5 minutes before fluffing with a fork.
Place the seeds in a dry sauté pan and toast over a medium heat for approximately 5 minutes until lightly golden. Add the spices in the last minute of cooking. Remove from the heat and drizzle over the tamari. Toss through the seeds quickly to evenly coat. Spread out in the pan and leave to cool. Can be stored in an airtight container or jar.
Preheat oven to 220 degrees celsius for the salmon. Mix the marinade together. Spread over the top of the salmon pieces (you may not need it all). Place on an oven-proof tray. Roast for 12-15 minutes until lightly browned. I like to use a little kitchen blowtorch afterwards to further brown the top of the salmon. This is obviously optional!
To serve: Divide the quinoa between two bowls. Layer the salad ingredients as desired. Top with the salmon and place a large spoonful of both the toasted seeds and roasted chickpeas on top. Serve immediately.
This recipe was contributed by our friend Kelly Gibney of kellygibney.com