Quinoa salad with flaked salmon
75 g, (1/2 cup)
150 g, trimmed, halved
Frozen green peas
½ cup(s), (60g)
2 tbs, chopped
¼ cup(s), finely chopped
Baby spinach leaves
2 cup(s), (60g)
1 small, thinly sliced
1 x 3 second spray(s)
- 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.
- 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.
- Boil, steam or microwave beans and peas, separately, until just tender. Drain and refresh under cold water. Drain.
- 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.