Salmon and quinoa tzatziki salad

  • Portion size: Serves 1
  • Hands-on time 15 mins
  • Difficulty: easy

Dale Pinnock’s healthy salmon and quinoa tzatziki salad is cooling and refreshing, and best of all, the combination of ingredients has a stabilising effect on your blood sugar.

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Ingredients

  • 50g red and white quinoa
  • ¼ cucumber, very finely chopped
  • ½ small bunch fresh mint, leaves coarsely chopped
  • 75g natural yogurt
  • 1 bunch fresh flatleaf parsley, finely chopped
  • 1 cooked, sustainably sourced salmon fillet
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Method

  1. Put the quinoa in a saucepan and cover with freshly boiled water. Bring to the boil and simmer for 10-15 minutes until tender. Drain well.
  2. Mix together the chopped cucumber, mint and yogurt to make a creamy tzatziki. Season with salt and pepper.
  3. Stir the parsley into the cooked quinoa. Season with salt and pepper, then transfer to a lunch box. Put the salmon fillet on top and add a generous dollop of tzatziki. Store in the fridge until ready to eat.
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Nutrition

  • 553kcals Calories
  • 24.6g (5.4g saturated) Fat
  • 48.7g Protein
  • 34.3g (9.8g sugars) Carbs
  • 0.8g Fibre
  • 0.5g Salt

Quick wins & tips

To use a raw salmon fillet, heat a little oil in a pan and fry the fish, skin-side down, over a medium heat for 5 minutes. Turn over and fry for a further 2 minutes. Set aside to cool.

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