Dinner inspiration part 1: I got a 400g piece of organic salmon, a bunch of bok choy and quinoa and got myself started. This is great for portioning out or serving more than one.
I got my salmon from Organic Foods & Cafe which have 20% off on produce every third weekend of the month. This is a brilliant, and cost effective, way to load up on essentials like quinoa, pasta, lentils, flax seed and apparently salmon. They have a really good selection of organic produce, dry goods, meats, baby products and even cosmetics and hygiene products.
Recipe 400g salmon
1 pinch sea salt
Fresh ground pepper
Thin lemon slices
Place the salmon on a parchment paper and layer the lemon slices on top and sprinkle on the salt and pepper. Bake in the middle at 175c for 20 minutes.
In the mean time:
1 cup black quinoa
2 cups water
Bring to a boil and then reduce to low heat, stirring occasionally to keep fluffy.
Just before the salmon is ready:
4-6 bunches of bok choy (if mini use 6), strip from stalk and clean
1/4 small red onion, diced
2 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp olive oil sauté the onions and garlic in the olive oil until soft then lower the heat and add the boy chow, leave for five minutes stirring occasionally.
Once the salmon is cooked set aside half (if only making two servings) for the next recipe or make four servings but double the bok choy recipe. I like making extra quinoa as it works great as a salad base (hint for what is coming tomorrow) or in omelets etc. Set aside the extra quinoa and salmon in the fridge.