Salmon, quinoa and avocado brain bowl

Instructions

1. 1

   Rinse the quinoa in cold water using a fine sieve until the water runs clear. This removes the natural bitterness.

2. 2

   Put the rinsed quinoa and vegetable stock in a small saucepan. Bring to the boil over a medium-high hob, then reduce to a gentle simmer, cover with a lid and cook for 12 minutes.

3. 3

   Turn off the heat and leave the quinoa, covered, to rest for 5 minutes. Fluff with a fork before serving.

4. 4

   Make the dressing: in a small bowl whisk together tahini, Greek-style natural yoghurt, the juice and zest of half the lemon, 1 tsp olive oil and a splash of water to loosen. Season with sea salt and black pepper.

5. 5

   Toast the pumpkin seeds and walnuts in a dry frying pan over a medium hob for 2–3 minutes, shaking the pan often, until they are fragrant and just coloured. Transfer to a small bowl to stop them cooking.

6. 6

   Pat the salmon fillets dry with kitchen paper and season the skin and flesh with sea salt and black pepper.

7. 7

   Heat the remaining olive oil in a frying pan over a medium-high hob. Place the salmon fillets skin-side down and press gently for 10 seconds to ensure full skin contact. Cook skin-side down for 4–5 minutes until the skin is crisp and golden, then flip and cook for a further 2–3 minutes until the flesh is just opaque and flakes easily.

8. 8

   Briefly wilt the baby spinach in the same pan for 1 minute — just until it has softened but still retains colour.

9. 9

   Assemble the bowls: divide the quinoa between two bowls. Top with a salmon fillet, sliced avocado, halved cherry tomatoes, wilted spinach, toasted pumpkin seeds and walnuts. Spoon over the tahini-yoghurt dressing, scatter chopped fresh parsley and finish with a squeeze of the remaining lemon.

10. 10

    Serve immediately while the salmon skin is still crisp. Enjoy within 1 hour for best texture.

Tips

• Cook the quinoa in advance and refrigerate; reheat gently in a pan with a splash of water for a quick assembly.
• Dry the salmon skin thoroughly before frying — that single step makes the skin satisfyingly crisp.
• Toast seeds and nuts just before serving for maximum crunch; they lose their snap if left in a sealed tub for ages.
• If you prefer a lighter bowl, swap half the tahini for extra Greek‑style yoghurt to reduce calories while keeping creaminess.
• Store leftovers in separate containers (salmon, quinoa, dressing) and combine when ready to eat so textures stay pleasant.

Substitutions

• skin-on salmon fillets → smoked mackerel fillets, flaked (use the same weight)

  Stays close

• quinoa → brown rice or bulgur wheat, cooked (use about 240 g cooked per 2 servings)

  Noticeably different

• tahini → natural almond butter (same weight) — the flavour will change but texture is similar

  Noticeably different

• Greek-style natural yoghurt → unsweetened soya yoghurt (same weight) for a dairy-free option

  Stays close

Nutrition

Per serving · estimated

993

Calories

38 g

Protein

58 g

Carbs

70 g

Fat

9 g

Fibre

4 g

Sugar

420 mg

Sodium

FAQ