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Photo of Quinoa with salmon, spinach and lemon by WW

Quinoa with salmon, spinach and lemon

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Using tri-colour quinoa for this salad means that there is more colour and texture. It will absorb the lemon dressing so each bite will be bursting with flavour!

Ingredients

Quinoa

1 cup(s), (200g), tri-colour

Lemon zest

2 tsp, finely grated

Sugar snap peas

200 g

Olive oil

1 tbs

Lemon juice

1 tbs

Honey

1 tsp

Baby spinach

4 cup(s), (120g)

Hot smoked salmon

150 g, fillet, skin removed, flaked

Fresh chives

2 tbs, chopped

Fresh dill

1 tsp, chopped

Instructions

  1. Place quinoa in large saucepan and cover with 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, covered, for 12–15 minutes or until water has absorbed. Transfer to a large bowl and stir in rind. Set aside for 10 minutes.
  2. Meanwhile, boil, steam or microwave sugar snap peas until just tender. Drain. Rinse under cold water. Drain. Whisk oil, juice and honey in a small bowl. Set dressing aside.
  3. Add sugar snap peas, spinach, salmon, chives, dill and dressing to quinoa. Season with freshly ground black pepper. Toss to combine. Serve.

Notes

TIP: Tri-colour quinoa is a combination of red, white and black quinoa. You could also use plain red, black or white quinoa.

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