Warm salmon, egg and quinoa salad
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $27.60 / $6.90 per serve
(at time of publication)
Ingredients
- 1 cup quinoa
- few sprigs of fresh thyme, mint or rosemary
- ½ 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
- ⅓ cup sultanas
- ¼ cup fresh mint, chopped
- Dressing
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 tablespoon honey
- ⅓ cup fresh chopped parsley
- fresh mint sprigs, to garnish
Instructions
- 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.
Variations
Make it gluten free: Check seasoning is gluten free.
Nutrition Info (per serve)
-
Calories 517cal
-
Kilojoules 2160kJ
-
Protein 25g
-
Total fat 25g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 20g
-
Dietary fibre 11g
-
Sodium 130mg
-
Calcium 170mg
-
Iron 5mg
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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
