40 mins
Easy
A creamy, comforting soup that combines the rich intensity of roasted peanuts 🥜 with the natural sweetness of sweet potato 🍠 and the smooth creaminess of coconut milk 🥥.
20 mins
0 mins
20 mins
1) Dice the salmon (previously frozen and thawed) and marinate in the soy sauce.
2) Boil 30 grams of quinoa for 15 minutes and drain.
3) Boil the edamame beans with a pinch of salt for 6 minutes.
4) Spoon the quinoa into the middle of a medium-sized bowl and add the sliced mango, avocado, cucumber, cherry tomatoes and radishes on the side.
5) Finally, add the walnuts, almonds and dried figs. Add the salt, pour in the dressing and mix together.
1) Dice the salmon (previously frozen and thawed) and marinate in the soy sauce.
2) Boil 30 grams of quinoa for 15 minutes and drain.
3) Boil the edamame beans with a pinch of salt for 6 minutes.
4) Spoon the quinoa into the middle of a medium-sized bowl and add the sliced mango, avocado, cucumber, cherry tomatoes and radishes on the side.
5) Finally, add the walnuts, almonds and dried figs. Add the salt, pour in the dressing and mix together.
40 mins
20 mins
1 hr
