Heatwave bowl

As one more heatwave hit our region this summer, I have tried to invent tasty and healthy dishes that require minimal cooking. The following recipe ticks all the boxes; you only need to cook quinoa at some point.

2 servings

About 200 ml cooked quinoa, pref. three different colours
About 3 tbsp. olive oil
120 g wild Alaska smoked salmon, chopped
A small package of mini mozzarella
1 large spring onion, chopped
1 green salad paprika, chopped
A jar of Italian artichokes in olive oil
100 ml frozen peas, defrosted
Fresh herbs, chopped

Divide the cooked quinoa into two bowls and mix in some olive oil. The rest of the quinoa can be kept in the fridge for next day’s meals.

Divide the salmon, mozzarella, spring onion, green paprika, artichokes, peas, and the herbs into the bowls and mix.

Serve the bowls followed by gazpacho and a green salad for an antioxidant- and mineral- rich dish during heatwave.