Salmon and quinoa tzatziki salad

Salmon and quinoa tzatziki salad
  • Serves icon Serves 1
  • Time icon Hands-on time 15 mins

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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Nutrition: per serving

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

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

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.

delicious. tips

  1. 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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