Warm salmon, egg and quinoa salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

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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.

Calories 517 cal

Kilojoules 2160 kJ

Protein 25 g

Total fat 25 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 20 g

Dietary fibre 11 g

Sodium 130 mg

Calcium 170 mg

Iron 5 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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