Quinoa Salad with Vegetables and Grilled Fish

Ingredients

• 1 onion
• 1 Garlic clove
• 0.5 dried chili pepper
• 60 g olive oil (6 tbsp)
• 400 ml Vegetable broth
• 100 ml apple juice
• 250 g quinoa
• 1 lemon
• 10 g parsley (0.5 bunch)
• Salt
• Pepper
• 500 g Green Asparagus
• 400 g Salmon fillet
• 80 g Arugula (1 bunch)

Instructions

1. 1.

   Peel the onion and garlic. Finely chop both together with the chili. Add 1 tbsp oil to a hot pot and sauté the onion mixture until translucent. Pour in the broth and apple juice, bring to a boil once. Rinse quinoa thoroughly in a sieve, then add it to the cooking liquid and simmer for about 15 minutes over low heat. Drain if necessary and let cool slightly.

2. 2.

   Squeeze the lemon juice, chop the parsley, mix both with 4 tbsp oil, season with salt and pepper. Combine about one-third of this mixture with the quinoa.

3. 3.

   Wash the asparagus, peel the lower third and trim the ends. Boil in lightly salted water for about 5 minutes until al dente. Drain, let dry well, and toss with one-third of the dressing.

4. 4.

   Rinse the fish under cold water, pat dry, and cut into portions. Heat 1 tbsp olive oil in a grill pan and cook the fish, turning occasionally, for about 4 minutes so it remains slightly translucent in the middle. Season lightly with salt and pepper, then drizzle with the remaining dressing. Shake arugula dry. Arrange the quinoa salad on a plate, top with fish and asparagus, garnish with arugula, and serve.