For the salad:
🥄Ingredients:
🔸100 g quinoa and brown rice mix
🔸200 g salmon
🔸Salt, pepper
🔸1/2 lemon
🔸2 tablespoons vegetable oil
🔸1/2 cucumber
🔸1 carrot
🔸1 avocado
🔸50 g baby spinach
For the dressing:
🥄Ingredients:
🔸1 tablespoons sriracha sauce
🔸Juice of 1 lemon
🔸1 tablespoons honey
🔸Salt, pepper
🔸1 tablespoon white sesame seeds
🔸1 tablespoon black sesame seeds
🔸1 tablespoons olive oil
🥄Instructions:
Cook the quinoa in triple the amount of salted water until tender, then set aside to cool for 15-20 minutes.
Remove the skin from the salmon with a sharp knife, then cut it into approximately 2 cm cubes. Season with salt, pepper, and the juice of one lemon. Sear the salmon cubes in a hot pan with oil for 2-3 minutes until golden brown. Set aside until ready to use.
Grate the cucumber and carrots, and dice the avocado into 1.5 cm cubes. Combine these with the cooled quinoa and baby spinach leaves, and mix thoroughly.
For the dressing, mix all the dressing ingredients in a bowl.
Arrange the salmon cubes on top of the salad and drizzle with the dressing.