Quinoa salad with flaked salmon
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Simple yet tasty, the quinoa makes this salad interesting.
Ingredients
Quinoa
75 g, (1/2 cup)
Skinless salmon
400 g
Green string beans
150 g, trimmed, halved
Frozen green peas
½ cup(s), (60g)
Fresh dill
2 tbs, chopped
Fresh chives
¼ cup(s), finely chopped
Baby spinach
2 cup(s), (60g)
Red onion
1 small, thinly sliced
Lemon juice
2 tbs
Olive oil
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Place quinoa in a medium saucepan with 1 cup (250ml) cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 12–15 minutes or until liquid is absorbed and quinoa is translucent. Transfer to a large bowl. Set aside for 5 minutes to cool.
2
Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 3–4 minutes each side or until cooked to your liking. Remove from pan. Using a fork, break salmon into large flakes. Discard any dark flesh.
3
Boil, steam or microwave beans and peas, separately, until just tender. Drain and refresh under cold water. Drain.
4
Add salmon flakes, beans, peas, dill, chives, spinach, onion, juice and oil to quinoa. Season with salt and freshly ground black pepper. Toss to combine. Serve.
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