BBQ salmon & quinoa

How good is BBQ salmon? Somehow it doesn’t taste as rich to me when BBQd. Pair it with a really simple quinoa salad & you’ve got an easy dinner for 1.

WHAT YOU NEED FOR 2 (it is a meal that keeps well for lunch the next day)
2 skinless, boneless salmon fillets (please peeps, do yourself a favour & buy wild rather than farmed*)
2/3 cup (when uncooked) quinoa – I used tri-colour but whatever floats your boat.
1 lemon – zest the whole thing (thanks Microplane for making this easy!), then juice it.
Sh*tload of parsley – I think this equates to approx 2/3 cup in metric
2 cups lettuce – the darker, the more nutrient rich.
Optional: we happened to have some slow-roasted baby tomatoes in the fridge which I added – really not essential….& in fact I’m not even sure the sweetness was necessary.

METHOD
1. Boil a pot of water – check how much water to put in on the quinoa pack
2. Turn the BBQ on
3. Depending on your multi-tasking skills, you can chop the parsley now (otherwise leave until quinoa is cooling)
4. BBQ the salmon to your desired
5. Quinoa tends to take about 12-15 minutes. Once done, I let it cool for 5 minutes then stir through chopped parsley, lemon zest, juice of lemon & olive oil
PLATE UP, THEN EAT UP!

*you know something can’t be good when a cancer patient has been told to exclude farmed salmon from their diet. From my understanding, part of it is the carcinogenic soy they are fed but please, I’m not a professional, & would love to hear your feedback on this

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Rosemary almond cacao slice | vegan GF DF RSF

You would be right in saying my taste is a bit different. Pretty sure my family think I’m crazy.

This bizarre creation just came from nowhere….I’m glad it worked out…

2 tablespoons Mayver’s black tahini
2 tablespoons coconut oil
2 tablespoons cacao powder
5 dates
1/2 cup dry roasted almonds
1/4 tspn Himalayan pink salt (it offsets the sweetness)
1/4 tspn chilli
2 tspns rosemary (I sun-dried for about 3 days so it is slightly dry)

Throw all ingredients in a blender & blend til it is the consistency of a thick cookie dough – I like to maintain a bit of texture so some chunks of almonds are fine.
Press into a baking paper lined container to your desired thickness.
Throw in the freezer for about 20 minutes, then they can be kept in the fridge.

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Millet salad | VEG PALEO

I cooked millet for the first time on Sunday & true to form – once I tried it, the only thing I wondered was why I hadn’t tried it earlier.

It’s grain free so suitable for paleo friends.
It’s easy to prepare – 2 parts water to 1 part millet simmered for 10-15 minutes, or until the water is absorbed.

Ingredients
1 cup millet
1/3 cup feta
2 tspns rosemary
1/2 tspn chilli (optional)
1/2 cup baby cos, thinly sliced
2/3 cup basil

I chose to serve it with Greek feta which I marinated in rosemary (grown in Mum’s front garden – thanks Mum), & chilli grown in my garden (which I sun-dry on the window sill, then whizzed up in the spice grinder) & added some Cobram Estate Olive Oil, then mashed up w a fork.

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