Quinoa consumption is booming in the fitness world and is increasingly present in all supermarkets. Despite the fact that there are brands that sell this pre-cooked pseudocereal and ready to consume after 1 minute in the microwave, we advise you to buy raw quinoa .
Whether you are celiac or rice intolerant, its use can be a perfect substitute. It is so nutritious that in just one cup you will find 8gr of protein, 5gr of fiber, 39gr of carbohydrates, 4gr of fat and 222 calories . Additionally, it is a low glycemic load pseudocereal and is packed with minerals and antioxidants.
If we add the healthy fats and proteins that salmon provides to the benefits of quinoa, we will obtain a complete meal in all aspects. In this recipe we will also see that we include ingredients with a large amount of water such as eggplant, which will help us feel satiated .
As we discussed in the article on what diet a pregnant woman should take, this recipe would be ideal. In addition, taking into account that the number of celiacs is also increasing, the incorporation of this food into the diet will provide nutrients that cannot be consumed by other cereals.
Ingredients
- 250gr of quinoa
- 2 carrots
- 1 onion
- 1 aubergine
- 2 bell peppers
- 3 loins of 200gr of fresh salmon
- Virgin olive oil
- Himalayan pink salt and pepper
- Turmeric
Preparation
We put the quinoa in a fine strainer (so that the grains do not filter) and wash under the tap.
In a small pot of water and Himalayan pink salt, boil the quinoa for about 12 minutes over medium heat.
As with rice, the amount of water must be twice that of quinoa.
The quinoa will absorb all the water and will be cooked when you notice that the grain has become practically transparent.
Reserve in a drainer.
While the quinoa is being made, we wash and cut the vegetables into small pieces. (For the eggplant it is not necessary to remove the skin).
When you have the vegetables ready, heat the pan with a little olive oil and sauté the onion along with the turmeric.
Then add the vegetables and sauté over medium heat. Season with salt and pepper to taste.
In a griddle or frying pan we cook the salmon loins.
When you have the vegetables cooked, add the quinoa to the pan and stir to mix the flavors.
Place the quinoa with the vegetables on each plate and add the salmon loins.
