NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

1 cup okra

0.13 cup quinoa

0.5 cup Greek yogurt

0.5 tbsp hemp seeds

0.25 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 cups water

2 whole okra pods

0.5 cup water

PREPARATION

• 1

  Prepare the detox water by slicing two whole okra pods lengthwise and placing them in a jar with two cups of water; let sit for at least 30 minutes.

• 2

  Rinse the quinoa under cold water and place in a small pot with 0.5 cup of water; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 3

  Preheat your oven to 400°F and slice the remaining cup of okra into thin rounds.

• 4

  Toss the okra rounds with olive oil, a pinch of sea salt, and black pepper, then roast on a parchment-lined tray for 15 minutes until slightly charred.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper, then pan-sear in a non-stick skillet over medium-high heat for 4 minutes per side.

• 6

  In a small bowl, whisk together the Greek yogurt, minced garlic, and lemon juice until smooth.

• 7

  Assemble the bowl by layering the cooked quinoa, roasted okra, and salmon fillet.

• 8

  Top the meal with hemp seeds and a dollop of the garlic-lemon yogurt sauce, and serve with the strained okra detox water on the side.