Piri-piri salmon with tasty vegetable quinoa GF


For Salmon:

  • 1/2 tsp Piri Piri Spice blend
  • 150 g salmon fillet
  • 1 tbsp oil
  • Lemon juice
  • salt and pepper

For piri piri vegetable quinoa:

  • 110 g Quinoa
  • 1/2 medium onion diced (red or brown)
  • 80 g Peppers diced or sliced
  • 55 g Broccoli cut into small florets
  • 40 g Baby corn sliced
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp Piri piri spice blend
  • juice from 1/2 lemon
  • Spring onion chopped (optional)
  • a handful of chopped fresh coriander


  1. Pat dry the salmon fillet and place in a shallow bowl or dish.
  2. Mix the oil, piri piri spice and juice from 1/2 a lemon in a separate bowl.
  3. Marinate the salmon with the piri piri mixture and season with salt and pepper.
  4. Cover the salmon with cling film and place in the fridge whilst you prepare the quinoa and vegetables


  1. Wash the quinoa in a sieve under cold water, to get rid of the bitter taste.
  2. Place the quinoa in a pan with double the amount of salted water.
  3. Bring to the boil, then simmer for 10-15 mins, don’t let the quinoa stick to the bottom of the pan.
  4. Dice the onions, peppers and baby corn, ensure the broccoli florets are even to each other,  if not cut them down to size.
  5. In a frying pan add the oil, then cumin seeds and allow them to crackle but not burn.
  6. Add the onions to the pan and cook until they just start to turn colour but still have a crunch to them.
  7. Stir fry the broccoli first for 1-2 mins, then add the peppers and baby corn.
  8. Add 1/2 teaspoon of the piri piri spice, salt and pepper to taste. Allow to cook until all the vegetables are “al dente”
  9. Add the quinoa to the frying pan and mix. Taste and add salt and pepper if needed.
  10. Add juice from 1/2 lemon to the quinoa, then some chopped coriander, to finish off.
  1. Take the salmon out of the fridge and pan fry it,skin side down,in the oil
  2. Turn the salmon over and fry for a further 1-2 minutes, or until cooked through.
  3. Plate up with the quinoa on the bottom and the salmon laid on top.
  4. Sprinkle with chopped coriander and/or chopped spring onions.
  5. You can drizzle spinach & coriander pesto (see recipe) over the top of the salmon





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