Warm salmon, egg and quinoa salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 sultanasgolden raisinsX
  
• 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

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Instructions

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1. 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.
2. Break the salmon into chunks. Steam or lightly cook the broccoli until tender.
3. 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 517 cal

Kilojoules 2160 kJ

Total fat 25 g

Saturated fat 5 g

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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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First published: May 2015

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