Salmon, Quinoa and Cucumber Bowl

Why it works

Cooling the cooked quinoa turns some of its starch into resistant starch, which is gentler on blood sugar and feeds your gut. Salmon adds omega-3, and the dressing is just lemon, oil and dill - no sugar.

Ingredients

• 2 salmon fillets
• 1.5 cups quinoa, cooked and cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 lemon, juiced
• 1 handful dill, chopped
• to taste salt and black pepper

Method

1. Cook the salmon: either pan-sear it skin-side down in a little oil over medium heat for 4 minutes, flip and give it 2 minutes more; or bake at 200C for 12 minutes. It is done when it flakes with light pressure.
2. While it cooks, put the cooled quinoa in a bowl and fluff it with a fork to separate the grains.
3. Add the cucumber, tomatoes, olive oil, lemon juice and most of the dill. Season with salt and pepper and toss well.
4. Divide the quinoa salad between two plates or bowls.
5. Flake the salmon into large pieces and lay it over the top. Scatter with the remaining dill and a final grind of pepper.

Swaps

Canned salmon for a no-cook version. Swap quinoa for cooled brown rice or giant couscous.