Ingredients

• 250 g salmon fillet — cut into 4 small pieces, skin removed if preferred
• 80 g quinoa — rinsed
• 60 g baby spinach — roughly chopped
• 25 g white miso paste — no preparation
• 10 g olive oil — no preparation
• 300 ml low sodium vegetable broth — warm
• 5 g fresh parsley — finely chopped optional
• 30 g leek — white part only, finely sliced optional

Instructions

1. In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the quinoa is soft and most liquid is absorbed.
2. While the quinoa cooks, in a small bowl mix the miso paste with 2 tablespoons (about 30 ml) of warm water and the olive oil to form a smooth, thin sauce.
3. If using leek, add it to a non-stick pan with 1–2 tablespoons of water over low heat and cook for 3–4 minutes until very soft and mild; avoid browning to keep flavors gentle.
4. Add the salmon pieces to the pan with the leek, spoon half of the miso sauce over the salmon, cover with a lid, and cook on low heat for 6–8 minutes, adding a splash of water as needed, until the salmon is just cooked through and flakes easily.
5. Once the quinoa is tender, turn off the heat and immediately stir in the chopped spinach so it wilts gently in the residual heat; if using parsley, stir it in as well. Taste and adjust with a small splash of water if you prefer a softer, spoonable texture.
6. To serve, divide the soft quinoa and spinach mixture into two small bowls, top with the salmon pieces, and drizzle with the remaining miso sauce, thinning with a little warm water if needed for a mild, light coating.