1 tbsp
olive oil
12oz (340g)
salmon (deboned, skinless)
1/4 cup
raw quinoa
8 stalks
tender-stem broccoli
4 cups
baby spinach
3/4 cup
2 whole
1 whole
1 cup
medium avocado
1/4 cup
sunflower seeds

For the Fish

Season both side with salt and pepper. 

Cook on the grill or pan fry until cooked through (about 3 to 6 minutes per side over high heat, depending on thickness).

Once cooked, set aside to cool. Cut the salmon into large chunks.

For the Quinoa

Rinse thoroughly with cold water over a sieve.

Add the quinoa to 1/2 cup water in a small pan and bring it to a boil over high heat.

Reduce to low heat, cover and simmer the quinoa until the water has evaporated (this should take about 10-12 minutes). Check on it half way – sometimes the water evaporates before the quinoa is cooked and it will burn.

Once cooked, fluff the quinoa with a fork, and let it cool.

To Assemble the Salad

Chop the avocado, tomatoes and carrots as you like, and steam the broccoli in the microwave until cooked.

Mix the spinach, watercress, tomatoes, carrot and cooled broccoli in a large bowl. 

Layer the veggie mix, cooled quinoa and a handful of microgreens on a plate or platter, topping it off with the salmon and avocado.

Finish off with a sprinkling of sunflower seeds and enjoy.

Note: Fatty fish like salmon are rich in vitamin D and omega 3 fatty acids - beneficial to all aspects of your health.