Warm salmon, egg and quinoa salad
- 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
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 tablespoon honey
- ⅓ cup fresh chopped parsley
- fresh mint sprigs, to garnish
- 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.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 5g
Dietary fibre 11g
Make it gluten free: Check seasoning is gluten free.
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