Product used in this recipe: Rainbow Seaweed Salt and Rainbow Seaweed Seasoning
Ingredients
½ cup raw red quinoa
½ tsp San Elk Organic Vegetable Stock
200-300g salmon fillet
Rainbow Seaweed Salt
300g finely shredded coleslaw
½ cup edamame beans
1 tb chopped spring onion
Rainbow Seaweed Seasoning
Salad dressing:
2 tb soy sauce
2 tb rice vinegar
1 tb extra virgin olive oil
1 tb sesame oil
Steps
- Preheat the oven to 180˚C.
- Rinse and wash red quinoa with water, strain and set aside.
- Bring one cup of water to the boil then add ½ tsp of San Elk Organic Vegetable Stock into the pot.
- Let it simmer for 15 minutes uncovered until quinoa is tender. Strain then set aside to cool.
- While the quinoa is cooking, prepare salmon by placing the fillet on a baking tray and sprinkle Rainbow Seaweed Salt on the fillet.
- Bake salmon for 12 minutes. Remove and set aside.
- In a small bowl, combine soy sauce, rice vinegar, olive oil and sesame oil. Mix well and adjust to taste.
- Once the salmon is cooked, use a fork to break it into smaller chunks.
- To assemble the salad, add a bag of finely shredded coleslaw, quinoa, edamame beans into a salad bowl and mix well.
- Arrange the salmon on top of the salad, sprinkle chopped spring onion and Rainbow Seaweed Seasoning before serving. Enjoy!