Quinoa Salad with Salmon
Serves 4
1 cup (200g) quinoa, rinsed, drained
1 bunch broccolini, ends trimmed
300g snow peas, thinly sliced lengthways
1 carrot, peeled, cut into matchsticks
4 skin-on salmon fillets
2 tbs rice wine vinegar/apple cider
1 tbs soy sauce
1 tsp honey
2 tsp sesame oil
Method
1. Cook the quinoa in a saucepan following packet directions. While the quinoa is cooking, cook the broccolini in a large saucepan of salted boiling water for 3 mins or until tender. Add the snow peas to broccolini and cook for 30 secs. Drain well. Place the broccolini mixture in a large bowl. Add the carrot and toss to combine.
2. Cook the salmon in a large frying pan over medium-high heat for 3 mins each side for medium or until cooked to your liking. Transfer the salmon to a plate and cover with foil. Set aside for 5 mins to rest.
3. Whisk the vinegar, soy sauce, honey and oil in a small bowl. Divide the quinoa among serving plates. Top with the salmon and broccolini mixture. Drizzle with the vinegar mixture to serve.
