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INGREDIENTS Serves 4
1 yellow bell pepper
Bunch of spring onions
2 tbsp sunflower seeds
2 sweet chilli and lime salmon fillets
1 tsp coconut oil
1 tsp garlic and ginger paste
2 x 250g packet of ready cooked red and white quinoa
1 bunch of coriander, chopped
3 tbsp sweet chilli sauce
1 Fresh lime ( optional )
Wash and chop finely the spring onions and pepper, discarding the pepper seeds.
Add the coconut oil to a large frying pan and heat until it melts. Add the peppers, spring onions and garlic and ginger paste. Cook on a medium heat for about 5 minutes until they are softened.
Cook the salmon as per the pack instructions. While it it cooling slightly, place the sunflower seeds on an oven tray and place under a hot grill for a couple of minutes until they are lightly toasted. Remove and allow to cool.
Add the quinoa and the sweet chilli sauce to the frying pan, stirring it to heat it through. Add the salmon and stir it to break it up into smaller pieces. Finally stir in the coriander and sprinkle with the toasted sunflower seeds. Squeeze a little fresh lime juice over if you want to and add an extra dollop of sweet chilli sauce !
Enjoy !!
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