Fresh Salmon Fillet with Middle Eastern Vegetable Quinoa

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ingredients
2 salmon fillets 300 g 10.6 oz
1  1⅓  tbsp olive oil 18 g 0.6 oz
1 lemon, juiced 40 g 1.4 oz
Quinoa white grains 150 g 5.3 oz
Low FODMAP chicken stock 250 g 8.8 oz
2 tsp ground cumin 4 g 0.1 oz
1 tsp Coriander seeds 2 g 0.1 oz
1 tsp tumeric 2 g 0.1 oz
2  2½  tbsp olive oil 36 g 1.3 oz
1/3 eggplant, char-grilled and diced 150 g 5.3 oz
1 green capsicum, char-grilled and diced 200 g 7.1 oz
½ cup zucchini, char-grilled and diced 100 g 3.5 oz
1 tsp ginger, finely grated 5 g 0.2 oz
1 bunch coriander, washed and chopped 16 g 0.6 oz
1 bunch chives, chopped 16 g 0.6 oz
1 bunch spring onions, green tops only 16 g 0.7 oz
2 lemons, juiced 80 g 2.8 oz
Salt and pepper, to taste

Method

1. Preheat a BBQ or grill. Grease with a little olive oil.

2. Lightly brush salmon with olive oil and barbeque/grill on a medium heat for approximately three minutes on each side.

3. Place quinoa in a saucepan and add enough stock or water to just cover the surface. Bring to the boil. Reduce heat to a simmer until cooked.

4. Cool completely and set aside in a large bowl.

5. Combine cumin, coriander seeds and turmeric, and dry roast until just smoking.

6. Char grill vegetables then mix with remaining ingredients and the quinoa, toss lightly.

7. Season to taste and serve topped with the salmon

Nutrition Information (per serve)
Energy	3312 Kj / 792 cal
Protein	47.70g
Carbohydrates	34.70g
Sugar	18.00g
Total Fat	49.00g
Saturated Fat	9.90g
Fibre	14.60g