Warm Salad & Quinoa Salad

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 5 mins

Cook: 20 mins

Nutrition per serving:

325 kcals 26g Fats

17g Carbs 28g Protein

  • Gluten Free

  • Dairy Free

  • Low Carb (under 20g per serving)

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)

  • Meal Prep / Freezer Friendly


  • 1 red pepper

  • 1 tbsp. olive oil

  • 4 wild salmon fillets (100g each)

  • 1 tsp. spices for salmon

  • 7 oz. (200g) sugar snaps peas

  • 1 litre of boiling water

  • 8 oz. (250g) of cooked quinoa

  • 2 handfuls fresh parsley

  • 2 tbsp. fresh chives


  1. Preheat the oven to 400F (200C)

  2. In the meantime cut the peppers into strips

  3. Heat the oil in a pan on medium heat and stir-fry the pepper for 5 min

  4. Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes

  5. Place sugar snap peas in a colander and pour over the boiling water, then add the sugar snap peas and quinoa to the peppers and heat up for 4 minutes on medium heat

  6. Chop parsley and chives and mix into the quinoa

  7. Serve as a side with the salmon

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© 2019 by Jade Mottley.