-->

Moroccan spiced salmon and quinoa salad

Moroccan spiced salmon and quinoa salad

( SERVES 4 )

This salad can be made a day ahead and makes a healthy and delicious lunch idea.

Also Read

Ingredients

1 cup Quinoa
420 g John West Pink Salmon, 2 x Cans, drained, bones removed and flaked
½ Red capsicum, thinly sliced
¾ cup Frozen garden peas, blanched
1 Lebanese cucumber, diced
2 Tbsp Fresh mint, chopped
2 Tbsp Fresh coriander, chopped, plus extra leaves, for garnish
125 g Tin chickpeas, drained
⅓ cup Olive oil
½ Lemon, zest and juice
3 tsp Moroccan seasoning

Directions

1. Cook quinoa following packet directions. Drain well. Place in a large bowl and set aside to cool slightly.

2. Add John West Pink Salmon, capsicum, garden peas, cucumber, herbs and chickpeas to quinoa.

3. Combine remaining ingredients in a screw top jar. Season to taste. Replace lid and shake until combined.

4. Toss dressing through salad and garnish with coriander leaves before serving.

Related Posts

Berlangganan update artikel terbaru via email:

0 Response to "Moroccan spiced salmon and quinoa salad"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel