In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.
We’ve replaced the tomato in this recipe with carrot due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sachet
Chermoula Spice Blend
1 packet
Couscous
1 sachet
Vegetable Stock Pot
560 g
Salmon
1 packet
Hummus
1 packet
Golden Goddess Dressing
1
Cucumber
1 packet
Baby Spinach Leaves
1
Carrot
1 drizzle
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan. Stir through chicken-style stock powder. Set aside. TIP: Rinsing the grain blend helps remove any bitter flavour!
• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to pan with quinoa. Toss to combine. Season to taste. • Divide quinoa-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!