Quinoa with salmon, spinach and lemon
1 cup(s), (200g), tri-colour
2 tsp, finely grated
sugar snap peas
baby spinach leaves
4 cup(s), (120g)
hot smoked salmon
150 g, fillet, skin removed, flaked
2 tbs, chopped
1 tsp, chopped
- 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.
- 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.
- Add sugar snap peas, spinach, salmon, chives, dill and dressing to quinoa. Season with freshly ground black pepper. Toss to combine. Serve.