The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Madras Grilled Salmon & Tomatoes with Quinoa
chickpeas, spinach and coriander
Ready in 20
High protein
New
Serving size
Ingredients
- 250g Indian-style chickpea quinoa (72% Organic White Quinoa, 15% Organic Chickpeas, 10% Organic Coconut Milk, Organic Sunflower Oil, Organic Coriander, 0.5% Organic Curry, Sea Salt, Natural Flavouring (Coriander), Stabiliser : Guar Gum)
- 1 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 110g baby plum tomatoes
- 2 diced salmon fillets (Fish)
- 1 spring onion
- 1 handful of fresh coriander
- 80g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 574
Protein: 39g
Carbs: 28g
Fat: 33g
Madras Grilled Salmon & Tomatoes with Quinoa
chickpeas, spinach and coriander
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Cooking Instructions
- Preheat the grill on high heat. On a foil-lined baking tray or in a baking dish, mix together the salmon, tomatoes, madras paste, half the ginger garlic paste, 1/2 tsp oil and a good pinch of sea salt. Grill for 5-7 mins until the salmon is cooked.
- Heat a medium frying pan with 1/2 tsp oil on high heat. Add the pouch of quinoa, remaining garlic ginger paste and 50ml hot water. Cook for 1 minute then add the spinach and cook for a further 2 mins or until the quinoa is hot and the spinach has wilted. Season with sea salt to taste.
- Roughly chop the coriander and mix it gently through the quinoa along with the grilled salmon. Finely slice the spring onion. Serve the quinoa and salmon in bowls and garnish with spring onion.
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