Warm Quinoa and Salmon Salad

Cook Time 20 minutes

Servings 4


1 cup of multi coloured quinoa

150g fillet of hot smoked salmon (or 2 x 95g of canned salmon)

½ punnet of cherry tomatoes, halved

½ cup whole almonds, toasted and chopped

½ head of broccoli, cut into medium florets

2 sprigs parsley, roughly chopped

1 sprig dill, roughly chopped

½ cup cranberries

2 dollops of Greek-style yoghurt


3 anchovies fillets, finely chopped

Juice and zest of 1 lemon

¼ cup of Extra Virgin Olive Oil

Salt and pepper


For the dressing whisk all of the ingredients together and season with salt and pepper.

Bring salted water to the boil in a saucepan and add the broccoli. Once the water comes back to the boil, cook for 2 minutes then strain and roughly chop.

Cook quinoa in the saucepan as per packet instructions. Once the quinoa has absorbed all of the water, cool for 5 minutes with the lid on. Now, using a fork separate the grains. Return the chopped broccoli, tomatoes, almonds, cranberries, herbs and flaked fish. Add the dressing to the warm salad and toss. Serve with a dollop of yoghurt.


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