Instructions

INGREDIENTS:  (Serves 1)
⅓cup Quinoa
1 Lemon
4 Asparagus Spears
1 Salmon Fillet (Approx 100g)
½ cup peas
2 Springs Mint
1 Spring Onion
Handful Salad

 

RECIPE:
Bring the quinoa to a boil and then reduce to a simmer and add ¼ wedge of lemon to the water.
Put a drizzle of rapeseed oil in a frying pan on a medium heat, add the asparagus and the fillet of Salmon. Squeeze over another ¼ of lemon.
Once the asparagus has browned remove from the pan and cut into 1 inch pieces.
Flip the salmon fillet over and cook to desired amount (I do about 3mins each side)
Pop the peas in the microwave to defrost them, and finely slice the mint and spring onion.
Once the quinoa is cooked stir in the salad, peas, mint and spring onion until well combined.
Pour the quinoa mix on to a plate, sprinkle over the asparagus and lay the salmon fillet on top. Garnish with the remaining ¼ of lemon and a mint leaf.

 

MACROS: (excluding yoghurt)
Calories = 457kcal
Protein = 35.8g
Fat = 22g (Saturated fat = 3.2g)
Carbohydrates = 30.4g (Sugars = 5.4g)

 

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