Did I intend for my first post of the year to be about quinoa?

No.

I’m not saying a new years resolution for healthy eating is a bad idea.  Far from it.  I got your back.  I just think if we are going to eat healthy food then it should be as exciting, as tasty and damn well as sexy as a doughnut.

 I’m still going to eat doughnuts this year though.  I promise you that.

You’re going to want to eat this though.  It’s fresh, light, citrussy quinoa is the perfect bed for a hot smoked salmon fillet. Season it well and you are golden.

Serves 2

Ingredients

Olive oil
1 onion, sliced
3 large handfuls of chopped curly kale
2 cups of cooked quinoa
Salt and pepper
Zest of one lime
Juice of half a lime
180gr smoked salmon fillet
Sour cream and lime wedges to serve

Method

1, In a heavy bottomed, cast iron pot with a lid, sauté the onions in a small splash of olive oil over a medium hat.  When they are soft, add in the kale. Add a little splash of water in and pop the lid on for 3-4 minutes to soften the kale.

2, Whilst the kale is cooking, season the quinoa with salt and pepper and stir through the lime zest and juice.

3, When the kale is cooked, stir through the quinoa to heat it through.  Add a splash more water to create a bit of steam and lay the smoked fillet on top.  Put the lid back on and leave the salmon to heat through for 3-5 minutes. Make sure everything is hot before serving.

4, Serve with sour cream and lime wedges.