| | Quinoa, broad bean, salmon and feta salad
Quinoa, broad bean, salmon and feta salad
Quinoa, broad bean, salmon and feta salad 4.3-5 9
  • Calories: 1630 kj
  • Fat: 16.3g
  • Carbohydrates: 10g

How to Make:

  1. Place the quinoa and 435ml (1 3/4 cups) water in a saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat and set aside to cool.
  2. Meanwhile, blanch the broad beans in a saucepan of boiling water until tender crisp. Refresh under cold running water then drain well. Peel off skins.
  3. Place the quinoa, broad beans, celery, chives, dill, salmon, sunflower seeds, 1 teaspoon lemon rind and feta in a large bowl. Season with freshly ground black pepper. Whisk together 1 tbs lemon juice and oil then add to the quinoa mixture. Gently stir to combine.
  4. Arrange cos and quinoa mixture on a serving plate. Top with extra dill. Serve with extra lemon wedges.
Time for preparing:
17 min.
Servings:
2

Ingredients:

  • 200g (1 cup) tri colour quinoa, rinsed
  • 300g frozen broad beans
  • 2 celery sticks, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh dill leaves
  • 150g hot smoked salmon, skin removed, flaked
  • 2 tablespoons sunflower seeds, lightly toasted
  • 1/2 lemon, rind finely grated, juiced
  • 75g feta, crumbled
  • 1 tablespoon olive oil
  • 12 baby cos lettuce leaves
  • Lemon wedges, to serve
  • Dill sprigs, to serve
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