Quinoa Bowl with Thick Beans and Salmon

Ingredients

• 100 g Quinoa
• Salt
• 250 g frozen thick beans (thawed)
• 0.5 cucumber
• 2 salad hearts
• 0.5 bunch dill (10 g)
• 2.5 organic oranges
• 2 tbsp Apple cider vinegar
• 3 tbsp Rapeseed oil
• 1 tsp liquid honey
• Pepper
• 500 g salmon fillet
• 100 ml Vegetable broth
• 100 g feta cheese
• a pinch chili flakes
• 20 g sunflower seeds (1 tbsp)

Instructions

1. 1.

   Cover quinoa in a pot with 250 ml salted water and simmer for about 10 minutes over low heat. Remove from the stove, let stand for 5 minutes, transfer to a bowl and allow to cool.

2. 2.

   Meanwhile, cook thick beans in boiling salted water for 3 minutes, shock them in cold water, drain, then remove skins. Peel cucumber, halve lengthwise, remove seeds and cut flesh into 2 cm cubes. Clean salad leaves, wash and dry thoroughly. Rinse dill, pat dry and pinch into small pieces.

3. 3.

   Wash oranges under hot water, dry and grate zest from each. Cut the fruit into quarters. Squeeze juice from remaining orange.

4. 4.

   Combine orange juice with vinegar, 2 tbsp oil, honey, salt and pepper; taste and adjust. Mix in quinoa, then fold in beans and cucumber cubes. Arrange salad leaves on bowls, top with quinoa salad and add two orange slices to each.

5. 5.

   Pat salmon dry and wipe off excess moisture. Heat 1 tbsp oil in a pan. Sear salmon over medium heat for 3 minutes per side. Sprinkle with orange zest, pour in broth, cover and let cook gently for about 10 minutes until done. Season with salt and cut into bite‑sized pieces or pull apart.

6. 6.

   Serve the salmon on top of the salad, crumble feta over it, sprinkle with chili flakes and pepper, then garnish with dill and sunflower seeds.