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Quinoa Avocado Salmon Cakes
Make a flax egg by adding 1 Tbsp ground flaxseed to 2.5 Tbsp water and let sit for a few minute while preparing the rest of the ingredients. Open a can of salmon and remove liquid from the can. Place salmon in a large mixing bowl and mash the salmon with a fork. Cook 1 cup of quinoa. Once the cooked quinoa has cooled add it to the mixing bowl with the salmon. Add the avocado chunks, spinach, white. . .
Prep Time: 00:30
Cook Time: 00:10
1 can (150g) of salmon
1 - 1 1/2 cup cooked quinoa
1 avocado cut into chunks
1/4 cup chopped spinach
1/4 cup diced white onions
2 tbsp diced cucumber/zucchini
2 tbsp diced red pepper
2 tbsp diced tomato
1/4 cup diced mushrooms
2 cloves garlic minced
1 tbsp ground flaxseed
2 .5 tbsp water
2 - 3 tbsp dijon mustard
1 - 2 tbsp apple cider vinegar
1 - 2 tbsp coconut oil
Creamy Avocado Dip
1 - 2 tbsp parsley
1 - 2 tsp fresh lemon juice
1 - 2 tsp apple cider vinegar
1 tbsp water
1Make a flax egg by adding 1 Tbsp ground flaxseed to 2.5 Tbsp water and let sit for a few minute while preparing the rest of the ingredients.
2Open a can of salmon and remove liquid from the can.
3Place salmon in a large mixing bowl and mash the salmon with a fork.
4Cook 1 cup of quinoa.
5Once the cooked quinoa has cooled add it to the mixing bowl with the salmon.
6Add the avocado chunks, spinach, white onions, cucumber/ zucchini, red pepper, tomato, mushrooms and minced garlic to the salmon and cooked quinoa. Note: Any of these diced vegetables are optional and can be substituted with your favourites.
7Add the flax egg that was left aside as well as the dijon mustard and apple cider vinegar.
8Mix all ingredients together
9Once fully mixed divide into 6-7 portions and form into patties.
10Melt coconut oil in a pan/skillet.
11Fry 2-3 the Quinoa Avocado Salmon patties at a time in the coconut oil over medium heat
12Flip patties until they are golden brown on each side.
13To make the dip blend together the avocado, parsley, lemon juice, apple cider vinegar and water.
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