Quinoa with salmon, asparagus and oyster mushrooms
2 servings
20 minutes
A light spring lunch (especially if you managed to get there during asparagus season). Lots of greenery and Mediterranean aromas thanks to white wine, olive oil and aromatic herbs.
1
Rinse quinoa under cold running water, add broth so that it is 1 cm above the quinoa, lightly salt and pepper, add butter, bring to a boil, cover and simmer on low heat for 15 minutes.
- Quinoa: 100 g
- Chicken broth: 200 ml
- Butter: 10 g
2
Cut off the tough ends of the asparagus, finely chop the onion, garlic, oyster mushrooms, and asparagus, leaving the tips of the asparagus whole.
- Asparagus: 50 g
- Onion: 100 g
- Garlic: 2 cloves
- Oyster mushrooms: 50 g
3
Separate the parsley leaves from the stems, cut off the roots of the cilantro; finely chop the parsley leaves, arugula, and cilantro with stems.
- Cilantro: 10 g
- Parsley: 5 g
- Rocket (arugula): 15 g
4
Sauté the onion in 2 tablespoons of olive oil over medium heat for 2 minutes, add asparagus and oyster mushrooms, stir-fry for another 2 minutes, add 50 ml of dry white wine, and let the alcohol evaporate for 1 minute.
- Onion: 100 g
- Olive oil: 30 ml
- Asparagus: 50 g
- Oyster mushrooms: 50 g
- Dry white wine: 50 ml
5
Add fish and garlic, sauté for another 2 minutes and remove from heat.
- Salmon: 150 g
- Garlic: 2 cloves
6
Combine quinoa, chopped greens, lemon zest and juice, 1 tablespoon of olive oil, mix, and add salt to taste.
- Quinoa: 100 g
- Cilantro: 10 g
- Parsley: 5 g
- Rocket (arugula): 15 g
- Lemon: 40 g
- Olive oil: 30 ml
7
Divide the quinoa onto plates, place the fish with asparagus, garnish the dish with asparagus tips and serve.
- Asparagus: 50 g
