Warm salmon, egg and quinoa salad
Serves: 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)
Kilojoules 2160kJ
Calories 517cal
Protein 25g
Total fat 25g
–Saturated fat 5g
Carbohydrates 45g
–Sugars 20g
Dietary fibre 11g
Sodium 130mg
Calcium 170mg
Iron 5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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