Salmon & Quinoa Buddha Bowl

Ingredients

• 2 salmon fillets
• 200g cooked quinoa
• 1 avocado, sliced
• 100g edamame
• 100g shredded red cabbage
• 1 carrot, ribboned
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp soy sauce
• Sesame seeds

Method

1. Season salmon and bake at 200°C for 12–15 minutes.
2. Make dressing: whisk tahini, lemon juice, soy sauce and 2 tbsp water.
3. Divide quinoa between bowls.
4. Arrange avocado, edamame, cabbage and carrot over the top.
5. Flake salmon over the bowl, drizzle with tahini dressing and sprinkle sesame seeds.