Quinoa with salmon, edamame and avocado

Ingredients

For 1 serving

• Quinoa50 g
• Salmon fillet110 g
• Edamame70 g
• Avocado0.3
• Cucumber0.3
• Sesame seeds4 g
• Extra virgin olive oil4 g
• Lemon juiceto taste
• Saltto taste

Contains: soy, fish, sesame,

Method

1. Heat a conventional oven to 200 °C. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff and leave to cool slightly.
2. Put the salmon fillet on a lined baking tray, salt it and brush with a little of the olive oil; bake at 200 °C for 12 minutes, until opaque and flaking with a fork.
3. Meanwhile bring a small pan of salted water to the boil and blanch the edamame for 4 minutes, until tender; drain and run under cold water. Toast the sesame seeds in a dry small pan for a minute, until golden.
4. Wash and dice the cucumber; just before serving halve the avocado, remove the stone and skin and slice it, so it doesn't brown.
5. Build the bowl with quinoa, edamame, avocado, cucumber and the salmon in pieces; dress with the remaining oil, the lemon juice and the sesame seeds.