Nourishing on-the-go grain bowl

Low on effort, high on nutrition - this throw-it-all-together recipe offers a healthy balance of fats, protein and fibre, while making lunch breaks the envy of the office. Wild salmon is rich in cognition-supporting Omega-3 fatty acids; cavolo nero, broccoli, and sesame seeds are a rich source of Magnesium and Calcium to keep bones and muscles healthy, while quinoa offers plant protein, fibre, antioxidants and minerals. Best served al fresco with a side of sunshine.

Method:

1. Preheat the oven to 180C/160C fan/Gas mark 4. Put the salmon on baking paper and add the oil, chilli flakes and chopped lemon on top. Then wrap into a parcel and add to the oven to cook for 10-15 minutes.
2. While the salmon cooks, add the stock to a pan and bring to the boil, then add your quinoa. Allow to simmer, checking on the liquid and stirring. After about 15 minutes, the quinoa will look like a slightly translucent circle with a ‘tail’ - it's now ready.
3. While the quinoa is cooking, chop the broccoli and cavolo nero and add to a steamer for around 5-7 minutes.
4. Once everything is cooked, add the salmon to a bed of quinoa with the broccoli and cavolo nero on the side and sprinkle the sesame seeds on top. Season with salt and pepper to taste.