Start this recipe by cooking the quinoa seeds in 400ml hot stock. Dain away any remaining liquids and flavour with the minced garlic and ginger, lime juice and salt and pepper to taste. Meanwhile, spread the ginger and garlic paste over the salmon then drizzle over thel honey, soy and oil. Heat a pan and quickly panfry for 2 minutes on each side then transfer to the oven and continue to cook for 6-8 minutes or to your liking. Place the sesame oil in the pan and quickly stir fry the kale till wilted. Season with salt and pepper. To serve, spoon the quinoa and cook kale into 2 deep pasta bowls. Crumble over the feta, place the salmon on top and spoon over the pomegranate kernels. Serve with lemon wedges.
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