Greek Salmon Bowl with Quinoa and Tzatziki

• 140 g Quinoa
• 2 pieces Salmon fillet, skin on or skin removed
• 1 medium Lemon
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 clove Garlic
• ½ Cucumber
• 200 g Cherry tomatoes
• 1 small Red onion
• 120 g Tzatziki sauce

1. Rinse the quinoa well, then tip into a saucepan with 300 ml water. Bring to the boil, cover, then simmer for 12–15 minutes until the water is absorbed and the quinoa is tender. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, finely grate the garlic into a bowl and mix with the juice of half the lemon, 1 tbsp olive oil and the dried oregano. Add the salmon and turn to coat.
3. Heat a frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Cook the salmon for 3–4 minutes on the first side, then turn and cook for 2–4 minutes more until just cooked through and flaky. Squeeze over a little more lemon juice to finish.
4. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Cut the remaining lemon half into wedges for serving.
5. Divide the quinoa between two bowls and top with cucumber, tomatoes and red onion. Add the salmon and spoon over the tzatziki sauce. Serve with the lemon wedges on the side.

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