Protein Boost | Peruvian-Inspired Salmon & Quinoa Nourish Bowls
with Bocconcini & ‘Leche de Tigre’
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Power up on proteins! Add salmon to your meal with our Protein Boost option. Lime is on your side. Take a page from Peruvian ceviche, and use the citrus juice, garlic and cilantro as a marinade—for cherry tomatoes, cucumber and squishy bocconcini cheese. It’s a cool complement for spice-roasted carrots and quinoa (another South American staple). Our vegetarian remake of leche de tigre—tiger’s milk is the tangy-creamy concoction from curing fish—uses mayo, herbs and more lime.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 140g Cherry tomatoes
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Lime
- 60ml Mayonnaise
- 95g White quinoa
- 50g Mini bocconcini
- 300g Nantes carrots
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Eggs, Milk, Salmon, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan (non-stick if possible)
Total Fat
51 g
Saturated Fat
9 g
Sodium
680 mg
Total Carb
58 g
Sugars
12 g
Protein
41 g
Fibre
11 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place & cook the salmon
Meanwhile, quarter the tomatoes and bocconcini. Small-dice the cucumber. Mince the garlic. Juice the lime. Finely chop the cilantro leaves and stems. Pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate.
Marinate the vegetables & bocconcini
In a medium bowl, combine ½ the lime juice, ½ the remaining spices, ⅓ of the garlic, ⅓ of the cilantro and S&P. Add the tomatoes, cucumber and bocconcini; toss well.
Make the ‘leche de tigre’
In a small bowl, combine the mayo, remaining garlic, cilantro, lime juice and spices, and 1 tbsp water (double for 4 portions).
Finish & serve
To the pot of quinoa, add ⅓ of the ‘leche de tigre’; stir well. Divide the quinoa between your bowls. Top with the carrots, vegetables, bocconcini and salmon. Drizzle with the remaining ‘leche de tigre’. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
