Salmon and quinoa

As delicious as this recipe for grilled salmon with quinoa tastes, it’s the combination of textures that make it such a winner. The silky richness of the salmon, pop of quinoa, and juicy crunch of red pepper play beautifully off one another.

The unexpected addition of Chinese five spice powder ties the flavours together. And for me, a generous splash of Cholula hot sauce is the crowning touch.

Salmon and quinoa
(serves 4)

• 1 cup dry quinoa
• 1/2 cup corn, tinned or frozen
• 1 red pepper, minced
• 1/4 cup fresh coriander, minced
• juice of half a lemon
• 1 tsp Chinese five spice powder
• salt and pepper
• 4 salmon fillets
• Cholula hot sauce (optional)

1.  Tip the quinoa into a fine mesh strainer and rinse well.
2. Combine the quinoa and two cups of water in a saucepan over medium heat. Bring to a boil, then turn the heat to low, cover and cook for fifteen minutes.
3. Remove the saucepan from the heat and leave it to sit for five minutes before removing the lid. The liquid should have all be absorbed. If not, drain the cooked quinoa in the fine mesh strainer.
4. Cook the corn in a small saucepan and drain well.
5. In a serving bowl, combine the quinoa, corn, red pepper, coriander and lemon juice. Sprinkle with five spice powder and mix well.
6. Season with salt and pepper to taste.
7. Cook the salmon fillets under the grill, and serve on a bed of quinoa salad.

Tags: coriander, corn, dairy-free, gluten-free, quinoa, red peppers, salmon