Salmon quinoa with yoghurt dressing

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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A feta, yoghurt and dill dressing goes well with salmon - but don't be afraid to experiment with your own favourite fat-reduced dressing .

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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1 cup tricoloured quinoa, rinsed
400g mixed tomatoes, quartered or halved
2 x 150g packets hot smoked salmon, flaked
1 cup fresh flat-leaf parsley
½ cup small mint leaves
2 spring onions, thinly sliced
1 tablespoon dill
1 clove garlic, crushed
2 teaspoons grated lemon zest
1 tablespoon lemon juice
¹⁄³ cup bought Greek yoghurt, feta & dill salad dressing (or other gluten-free dressing of your choice)
¼ cup flaked almonds, toasted

Instructions

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1 Place quinoa and 3½ cups of water in a medium-sized saucepan. Bring to the boil. Reduce the heat to simmer and cook, covered, for 12 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Stir with a fork and transfer to a large bowl to cool.

2 Add the tomato, the salmon, parsley, mint, onion, dill, garlic, zest and juice to the quinoa; toss ingredients to combine.

3 Spoon the quinoa onto plates. Drizzle with the dressing and then sprinkle with almonds. Serve.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1858 kJ

Protein 30.4 g

Total fat 20.1 g

Saturated fat 3.5 g

Carbohydrates 31.3 g

Sugar 7.2 g

Dietary fibre 7.2 g

Sodium 71 mg

Calcium 143 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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