Quinoa, Edamame and Coleslaw Salad with Baked Salmon

Directions

1Preheat the oven to 180 degree celsius.

2Rinse and wash red quinoa with water, strain and set aside.

3Bring one cup of water to the boil then add ½ tsp of San Elk Organic Vegetable Stock into the pot.

4Let it simmer for 15 minutes uncovered until quinoa is tender. Strain then set aside to cool.

5While the quinoa is cooking, prepare salmon by placing the fillet on a baking tray and sprinkle Rainbow Seaweed Salt on the fillet.

6Bake salmon for 12 minutes. Remove and set aside.

7In a small bowl, combine soy sauce, rice vinegar, olive oil and sesame oil. Mix well and adjust to taste.

8Once the salmon is cooked, use a fork to break it into smaller chunks.

9To assemble the salad, add a bag of finely shredded coleslaw, quinoa, edamame beans into a salad bowl and mix well.

10Arrange the salmon on top of the salad, sprinkle chopped spring onion and Rainbow Seaweed Seasoning before serving.