Warm Quinoa and Salmon Salad

Warm Quinoa and Salmon Salad

Starter

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 cup multi coloured quinoa
  • 150g fillet hot smoked salmon (or 2 x 95g of canned salmon)
  • ½ punnet cherry tomatoes, halved
  • ½ cup whole almonds, toasted and chopped
  • ½ head broccoli, cut into medium florets
  • 2 sprigs parsley, roughly chopped
  • 1 sprig dill, roughly chopped
  • ½ cup cranberries
  • 2 dollops Greek-style yoghurt
  • null
  • Dressing
  • 3 anchovies’ fillets, finely chopped
  • Juice and zest of 1 lemon
  • ¼ cup extra virgin olive oil
  • Salt and pepper

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Winter may be all about warm hearty stews and piping hot soups but that doesn't mean salads are off the table. Swapping the leafy greens with some grains and blanched or roasted vegetables is a great way to have salad during the colder months and this is exactly what Justine does in this recipe. Quite like the classic salade niçoise, this is such a healthy and colourful salad recipe idea where she uses multicoloured quinoa, broccoli and some salmon to bulk up the salad and mixed it up with a very tasty anchovy dressing. She used the Tefal French Heritage Non-stick Saucepan to cook the broccoli and quinoa for the recipe.

1. For the dressing whisk all the ingredients together and season with salt and pepper.

2. Bring salted water to the boil in a saucepan and add the broccoli. Once the water comes back to the boil, cook for 2 minutes then strain and roughly chop.

3. Cook quinoa in the saucepan as per packet instructions. Once the quinoa has absorbed all the water, cool for 5 minutes with the lid on. Using a fork, separate the grains.

4. Return the chopped broccoli, tomatoes, almonds, cranberries, herbs and flaked fish. Add the dressing to the warm salad and toss. Serve with a dollop of yoghurt.

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