Salmon chilli quinoa

 

Serves 1

Place 70g quinoa, half a diced onion, 1tbsp diced sweet potato and carrot, 2 chopped garlic cloves and half a chopped red chilli into a saucepan with 120ml vegetable stock and bring to the boil.

Reduce heat to low and add a quarter tsp turmeric powder, 1tsp fresh ground black pepper, half tsp oregano and lemon juice, 2tbsp each of tinned butter beans, chopped green beans and frozen peas.

Cut a salmon portion into 4 bite size cubes and place skin side down on top of the mix.

Lid on and simmer for 20 minutes until the quinoa has absorbed all the liquid.