Everyday Meals

Moroccan Spiced Salmon And Quinoa Salad

Description

A refreshing and light salmon salad with zesty Moroccan dressing.

Prep time:10 mins

Cook time:15 mins

Serves: 4

Ingredients

  • 1 cup quinoa
  • 415g can John West Pink Salmon, drained, bones removed and flaked
  • ½ red capsicum, thinly sliced
  • ¾ cup frozen Birds Eye Garden Peas, blanched
  • 1 Lebanese cucumber, diced
  • 2 tablespoons chopped fresh mint,
  • 2 tablespoons chopped fresh coriander, plus extra leaves, for garnish
  • 125g can Edgell Chick Peas, drained
  • 1/3 cup olive oil
  • Zest and juice of half a lemon
  • 3 teaspoons Moroccan seasoning

Instructions

Step 1

Cook quinoa following packet directions. Drain well. Place in a large bowl and set aside to cool slightly.

Step 2

Add John West Pink Salmon, capsicum, Birds Eye Garden Peas, cucumber, herbs and Edgell Chick Peas to quinoa.

Step 3

Combine remaining ingredients in a screw top jar. Season to taste. Replace lid and shake until combined. Toss dressing through salad and garnish with coriander leaves before serving.

Tasty Tip!

This salad can be made a day ahead and makes a healthy and delicious lunch idea.

Moroccan Spiced Salmon And Quinoa Salad
Average user rating:
  • 5

Featured in this recipe

  • Pink Salmon 415g

    Pink Salmon 415g

  • Chick Peas  Multipack 125g

    Chick Peas Multipack 125g

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