Crispy Chickpea Salmon Quinoa Bowl

Ingredients

• 2 tbsp (22 g) quinoa, rinsed well
• 1/4 cup (60 ml) boiling water or low-sodium gluten-free chicken broth
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 5 oz (140 g) salmon fillet, 1 inch (2.5 cm) thick
• 1/2 cup (80 g) canned chickpeas, rinsed and patted dry
• 1 cup (30 g) baby spinach
• 1/2 cup (60 g) cucumber, diced
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tbsp (5 g) chopped dill or parsley

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Method

1. Preheat oven to 350°F (175°C). Add the quinoa and boiling water or broth to a 1-cup (240 ml) oven-safe dish. Cover tightly with foil and bake for 18–20 minutes, until the liquid is absorbed. Rest for 5 minutes, still covered.
2. Season the salmon. Heat the oil in a skillet and cook the salmon for 3–4 minutes per side, until it flakes easily.
3. Add the chickpeas to the same skillet and cook for 2–3 minutes, until lightly golden.
4. Bowl up the spinach, quinoa, cucumber, salmon, and chickpeas. Whisk the lemon juice, Dijon, salt, and pepper, drizzle over, and add the herbs.