Recipe posted on: 15 June 2015

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

This quick and easy recipe is many layers of goodness. It is healthy, relatively low in fat, gluten-free and is very heart healthy, full of omega-3 fatty acids from the salmon, a heart-healthy oily fish.

Ingredients

• 1 large can salmon (250g) or 2 cooked salmon fillets, deboned
• Bunch of baby spinach, approx 2 cups - washed and roughly torn
• 1 cup uncooked quinoa (any colour)
• 1 heaped Tspn ground sweet red paprika powder
• 16 asparagus spears
• 1/4 Tspn ground cumin
• 1/4 Tspn ground coriander
• 1/4 Tspn ground sweet red paprika powder
• 1/8 Tspn salt
• 1 Tbsp olive oil

Method

1. Wash the asparagus spears and cut off the ends. Cut each asparagus spear into sections, julienne style (about 2-3 for each asparagus)
2. Heat the oil in a stainless steel pain and add the cut asparagus spears and sweet paprika powder.
3. Saute the asparagus spears and the paprika powder until they are all coated with the paprika - about 3-4 minutes. Add a bit more olive oil if necessary.
4. Remove the asparagus from the heat and set aside, covered (to keep it warm).
5. Meanwhile, wash the quinoa in cold water and drain.
6. Cook the quinoa by adding it to 1.5 Litres of water, together with the other spices (cumin, coriander, paprika).
7. Bring the quinoa to the boil and then simmer for about 10-15 minutes, or until completed cooked.
8. Once the quinoa has been cooked, drain any excess water (if there is any) and set aside.
9. To serve, add equal amounts of the salmon to each plate.
10. Then add a layer of the spinach leaves - equal amounts on each plate.
11. Then add a layer of the quinoa - equal emounts on each plate.
12. Finally add the asparagus on top - equal amounts on each plate and serve.

To make the recipe vegan, omit the salmon and instead add 100g rice, plus a teaspoon each of sesame seeds and pecan nuts, plus a drizzle of tahini dressing - it will be a complete protein and really healthy.