Warm salmon, egg and quinoa salad
1 cup quinoa
few sprigs of fresh thyme, mint or rosemary
1/2 teaspoon Moroccan seasoning
200g salmon fillet, poached
1 head broccoli, broken into florets
2 eggs, soft boiled, halved
1 red onion, thinly sliced
2 carrots, julienned or peeled with a grater
2 cups baby spinach leaves
1 small cucumber, sliced
1/3 cup sultanas
1/4 cup fresh mint, chopped
2 tablespoons olive oil
1 lemon, juice and zest
1 tablespoon honey
1/3 cup fresh chopped parsley
fresh mint sprigs, to garnish
Total fat 25g
Saturated fat 5g
Dietary fibre 11g
- Boil 2 cups of water with a few herb sprigs. Add the quinoa and cook for 12-15 minutes, or until the water is absorbed. Place in a bowl and season with Moroccan seasoning.
- Break the salmon into chunks. Steam or lightly cook the broccoli until tender.
- Add remaining ingredients to the quinoa with the salmon and broccoli. Add dressing last. Toss lightly. Season and serve sprinkled with fresh herbs.
Make it gluten free: Check seasoning is gluten free.
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