Jewelled Quinoa with Salmon Print this recipe Details Serves: 8Number of ingredients: 10To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 2205Calories: 527Protein: 34gFat: 30gSaturated Fat: 6.2gCarbohydrates: 27gCarbohydrates per 100g: 10gFiber: 6.9gSodium: 134mgPotassium: 897mg 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.
