Salmon quinoa salad

Energise your follicular phase with this hormone-loving meal!

Your follicular phase (which starts on the first day of your period and lasts 13-14 days) is all about rising energy, glowing skin, and peak creativity.

This salmon quinoa salad is packed with omega-3s 🐟, fibre 🌾, and hormone-balancing nutrients to keep you feeling light, fresh, and focused!

Ingredients (1 serving):

• One vegetable stock cube

• 1-2 fillets of salmon (depending on your preference)

• 50g quinoa

• 2 handfuls of salad leaves (spinach, rocket, watercress, lettuce)

• 1 tsp olive oil

• 1 clove of garlic, minced

• Juice of ½ lemon

• ½ tsp turmeric

• ½ avocado, sliced

• 4 tbsp Greek yogurt

• Drizzle of tahini

• Juice of 1 lemon

• ½ tsp cumin

• Sea salt & black pepper to taste

Method:

1. Bring 190ml water to the boil in a saucepan then add the vegetable stock cube and stir.

2. Rinse the quinoa in a sieve under cold water and add to the stock. Reduce heat and simmer until the liquid is absorbed and the quinoa is tender.

3. Heat a pan over medium heat and add olive oil.

4. Season salmon with turmeric, salt, pepper, and minced garlic. Cook skin-side down for 3-4 minutes, then flip and cook for another 3 minutes until done. Squeeze lemon juice over the salmon and set aside.

5. For the sauce, whisk together Greek yogurt, tahini, lemon juice, cumin, and water in a small bowl until smooth. Either mash the avocado into the sauce or keep on the side.

6. To serve, place the salad leaves on a plate and add the quinoa. Dollop the tahini-yoghurt sauce and add the salmon and sliced avocado (if not in the dressing).

🍽 Easy, delicious, and cycle-supporting! Ready to fuel your follicular glow? ✨🌸