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Quinoa, broad bean, salmon and feta salad recipe
Quinoa, broad bean, salmon and feta salad recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Effortless quinoa and smoked salmon salad - perfect for a refreshing lunch or hosting guests in spring.
Ingredients:
  • 200g (1 cup) tri colour quinoa, rinsed
  • 300g frozen broad beans
  • 40.00 ml finely chopped fresh chives
  • 40.00 ml finely chopped fresh dill leaves
  • 150g hot smoked salmon, skin removed, flaked
  • 40.00 ml sunflower seeds, lightly toasted
  • 1/2 lemon, rind finely grated, juiced
  • 75g feta, crumbled
  • 18.20 gm olive oil
  • 12 baby cos lettuce leaves
  • Lemon wedges, to serve
  • Dill sprigs, to serve
Instructions:
  • In a saucepan, bring quinoa and 435ml (1 3/4 cups) water to a boil. Cover, reduce heat to low, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let cool.
  • Blanch the broad beans in boiling water until slightly tender. Refresh in cold water, then peel off the skins.
  • Combine quinoa, broad beans, celery, chives, dill, salmon, sunflower seeds, feta, and 1 teaspoon lemon rind in a large bowl. Season with freshly ground black pepper. Whisk 1 tablespoon lemon juice and oil together, then pour over the quinoa mixture. Gently mix to combine.
  • Place the cos and quinoa mixture neatly on a serving plate. Sprinkle with additional dill and serve alongside extra lemon wedges.

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