quinoa,broadbean, salmon & feta salad
serves4 |prep & cooking30 mins
200g(1 cup)tricolourquinoa, rinsed
300gfrozenbroadbeans
2 celerysticks,finelychopped
2 tbsfinelychopped
freshchives
2 tbsfinelychopped
freshdillleaves,
plusextrasprigs,
toserve
150ghotsmoked
salmon,skin removed,
flaked
2 tbssunflowerseeds,
lightlytoasted
(^1) ⁄ 2 lemon,rindfinelygrated,juiced,
plus extra lemon wedges, to serve
75gfeta,crumbled
1 tbsoliveoil
12 baby cos lettuce leaves
1 Placethequinoa
and435ml(1^3 ⁄ 4 cups)water
in a saucepanandbring
totheboil.Reduceheat
tolow,coverandsimmer
for12-15minutesoruntil
wateris absorbed.
Removefromheat
andsetasidetocool.
2 Meanwhile,blanchthebroad
beansin a saucepanofboiling
water until tender crisp. Refresh
undercoldrunningwaterthen
drainwell.Peeloffskins.
3 Placethequinoa,broadbeans,
celery,chives,dill,salmon,
sunflowerseeds,1 tsplemonrind
andfetain a largebowl.Season
withfreshlygroundblackpepper.
Whisktogether1 tbslemonjuice
andoilthenaddtothequinoa
mixture.Gentlystirtocombine.
4 Arrangecosandquinoamixture
ona servingplate.Topwithextra
dill.Servewithextralemonwedges.
PER SERVE •23.9gprotein •16.3g fat
(4.9gsat fat) •35.0gcarb
- 6.3g dietary fibre • 388 cals (1630kJ)
tip!
Usepoddedfrozen
broadbeanstoskip
thepeelingand
speeduptheprep
time.Findthemin
thefreezersection
of the supermarket.secret
ingredient
Hotsmokedsalmon
isalreadycooked.
Removeskinand
flake.RECIPECHRISSY FREER48 taste magazineSeptember 2019
cook it now!