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Salmon and quinoa tzatziki salad

Name: Salmon and quinoa tzatziki salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 1
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

Easy
April 2014

Easy
April 2014

Test kitchen approved

Serves 1
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

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

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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

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.

delicious. 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.