Quinoa with salmon, spinach and lemon
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using tri-colour quinoa for this salad means that there is more colour and texture. It will absorb the lemon dressing so each bite will be bursting with flavour!
Ingredients
Quinoa
1 cup(s), (200g), tri-colour
Lemon zest
2 tsp, finely grated
Sugar snap peas
200 g
Olive oil
1 tbs
Lemon juice
1 tbs
Honey
1 tsp
Baby spinach
4 cup(s), (120g)
Hot smoked salmon
150 g, fillet, skin removed, flaked
Fresh chives
2 tbs, chopped
Fresh dill
1 tsp, chopped
Instructions
1
Place quinoa in large saucepan and cover with 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, covered, for 12–15 minutes or until water has absorbed. Transfer to a large bowl and stir in rind. Set aside for 10 minutes.
2
Meanwhile, boil, steam or microwave sugar snap peas until just tender. Drain. Rinse under cold water. Drain. Whisk oil, juice and honey in a small bowl. Set dressing aside.
3
Add sugar snap peas, spinach, salmon, chives, dill and dressing to quinoa. Season with freshly ground black pepper. Toss to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.