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
- 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.
- Mix together the chopped cucumber, mint and yogurt to make a creamy tzatziki. Season with salt and pepper.
- 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.
Nutrition
- 553kcals Calories
- 24.6g (5.4g saturated) Fat
- 48.7g Protein
- 34.3g (9.8g sugars) Carbs
- 0.8g Fibre
- 0.5g Salt
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