A melhor comida saudável e reconfortante: uma tigela caprichada com legumes, quinoa e salmão

Ingredientes

• 1 red bell pepper
• 200 g mushrooms (or other varieties)
• 1 zucchini
• 150 g quinoa (any type; we used a mixed variety)
• 1 avocado
• 150 g sugar snap peas
• 450 g salmon fillet (3 pieces of 150 g)
• black sesame seeds
• lemon (for the zest; you can also use the juice for the dressing)
• a handful of cashews

Modo de preparo

1. 1

   1. Wash all the vegetables and cut the bell pepper and mushrooms into large pieces. Grill these in a pan with a little olive oil, salt and pepper until nicely cooked.2. Make ribbons of the zucchini with the spiralizer. Cook the quinoa until done and steam (or boil) the sugar snap peas until tender (3-5 minutes). Slice the avocado. Now make the dressing by putting all the ingredients in the small chopper.3. Finally, grill the salmon: brush it with olive oil, season with freshly ground salt and pepper and grate some lemon zest over it. Quickly sear it in the grill pan.4. Lastly, quickly toast the cashews in the pan until they turn a little brown.5. Now assemble the bowl! Start with the zucchini and arrange all the ingredients side by side on top. So some sugar snaps, quinoa, peppers/mushrooms, avocado and the salmon. Sprinkle some sesame seeds over it and finish with the dressing and the roasted cashews. Enjoy!