Salmon and Quinoa Shawarma Bowl
This flavourful Mediterranean-inspired quinoa bowl is healthy, colourful and just plain delicious!
Season salmon portions with shawarma seasoning and 1/4 tsp salt. Set aside. In small saucepan, sauté onions in 1 tbsp. vegetable oil over medium heat until translucent. Add rinsed quinoa, 1/2 vegetable bouillon cube and 1.5 cups of water to onions. Simmer over medium-high heat stirring often until all the liquid has been absorbed. Set cooked quinoa aside to cool. In medium bowl add parsley, tomatoes, juice of 1/2 lemon, and 1 tbsp. of vegetable oil. Add half the cooled quinoa to the parsley and mix well. Set tabbouleh aside. Blend tahini, 1/2 tsp salt, juice of remaining 1/2 lemon, cumin, paprika, garlic clove, water and sugar. Set tahini sauce aside. In medium fry pan over medium heat, add 1 tbsp. vegetable oil. When pan is hot, fry seasoned salmon pieces on all sides until opaque and the flesh flakes easily with a fork. Add quinoa, tabbouleh, and salmon to serving dish. Drizzle with tahini sauce and serve. Garnish with pickled turnip and pickles.
2 tsp shawarma seasoning, 3/4 tsp salt, 4 Salmon Portions, 3 tbsp. vegetable oil, 1/2 onion, diced, 1 cup quinoa, rinsed until water runs clear, 1 vegetable bouillon cube (broken in half), 1 cup parsley, rinsed and finely chopped, 1 cup cherry tomatoes, sliced, 1 lemon, cut in half, 1/2 cup tahini, pinch cumin, pinch paprika, 3 tbsp. water, 1 garlic clove, pinch sugar.
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