Roasted salmon and quinoa lunch in a jar

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Isn’t it a great idea to pack all your favourite ingredients into a cute tall jar and take with you to the office? I bet your colleagues will envy!

It seems so easy to throw such lunch together, but actually there are some rules on how you need to assemble it. But not a rocket science anyway:

1. First, you need a tall jar with a lid – to keep the lunch together while on the go.
2. Second, place the dressing to the bottom of the jar.
3. Then place of the diced hard vegetables, like carrots and cucumbers – in this way they will not soak up the dressing and will assure those pretty layers.
4. Add healthy carbohydrates – quinoa, wind rice, barley, whole grain pasta, etc.
5. Top up with protein – fish, meat, poultry or beans, if you prefer a vegetarian options.
6. Sprinkle with favorite seeds and fresh greens like spinach, arugula or any salad of your choice.

The variety of options is really endless, so don’t be shy to experiment!

Roasted salmon and quinoa lunch in a jar

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Rezept drucken

Healthy and nutritious lunch in a jar, packed with all the necessary ingredients to last you through a busy day.

• CourseMain Dish
• CuisineFresh & Healthy

Servings	Prep Time
1	5

Cook Time

30

Servings Prep Time 1 5

Cook Time 30

Roasted salmon and quinoa lunch in a jar Votes: 0 Rating: 0 You: Rate this recipe! Rezept drucken Healthy and nutritious lunch in a jar, packed with all the necessary ingredients to last you through a busy day. CourseMain Dish CuisineFresh & Healthy Servings Prep Time 1 5 Cook Time 30 Servings Prep Time 1 5 Cook Time 30

Ingredients

• 1 medium cucumber
• 1 medium carrot
• 50 g Quinoa
• 100 g salmon fillet
• 1 handful fresh baby spinach leaves
• 1 teaspoon white or black sesame seeds optional

For the dressing

• 2 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Servings:

Units:MetrischImperial

Instructions

1. Cook quinoa according to the instructions on the package. Let cool down.
2. Preheat the oven to 200 C. Lay salmon fillet on the baking tray, sprinkle with some lemon juice and olive oil, add salt and pepper to taste and bake for 20 minutes. Let cool down and cut into pieces 2-3 cm thick.
3. For the dressing combine olive oil, lemon juice and Dijon mustard.
4. Layer the ingredients into the jar in the following order (from bottom to top): dressing, sliced cucumbers, grated carrot, quinoa, salmon pieces, sesame seeds, baby spinach leaves.
5. When serving move the ingredients onto the plate and mix to combine with the dressing. Add salt and pepper to taste