Jewelled Quinoa with Salmon
Ingredients
1.5 cups quinoa, rinsed
1.5 cups salt reduced vegetable stock
200g cherry tomatoes, halved
1 small red onion, finely chopped
½ cup pomegranate seeds or ½ cup dried cranberries
¼ cup chopped pistachio kernels, toasted
2 tablespoons chopped fresh coriander leaves
Juice of 1 lemon
1 Tablespoon extra-virgin olive oil
8 x 100g cooked salmon fillets
Method
- Place quinoa and stock in a saucepan over low heat. Cover and leave to simmer until the liquid is absorbed. This will take 10-15 minutes. Stir through with a fork to separate the grains. Place in a large salad bowl and allow to cool.
- Add tomatoes, onion, pomegranate seeds, pistachios and coriander to the quinoa. Gently toss. Season with salt and pepper. Add lemon juice and olive oil and gently toss to combine.
- Serve with 100g cooked salmon per person. Also tastes great with a dollop of Tzatziki and other protein such as lamb and chicken.
