Warm Quinoa and Salmon Salad

• 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
• Dressing
• 3 anchovies’ fillets, finely chopped
• Juice and zest of 1 lemon
• ¼ cup extra virgin olive oil
• Salt and pepper

#healthy #weeknightdinner #cookware #ingenio #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

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.