Name: Salmon & baby broccoli quinoa salad with winter pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 500.00 ml flat-leaf parsley, roughly chopped; 2 tsp finely chopped garlic; 115.00 gm walnuts; 65.63 gm lemon juice; 75.08 gm olive oil; Pinch sea salt; 500.00 ml quinoa, rinsed; 1 bunch broccolini or baby broccoli, chopped in half (ensure to use the stalks!); 1/2 kg salmon fillets, skin removed; 40.00 ml mixed seeds (pumpkin, sunflower, pine nut mix); 4 lemon cheeks, to serve

Salmon & baby broccoli quinoa salad with winter pesto

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Satisfying salmon and baby broccoli quinoa salad with flavorful winter pesto - a nutritious family favorite.

Ingredients:

500.00 ml flat-leaf parsley, roughly chopped
2 tsp finely chopped garlic
115.00 gm walnuts
65.63 gm lemon juice
75.08 gm olive oil
Pinch sea salt
500.00 ml quinoa, rinsed
1 bunch broccolini or baby broccoli, chopped in half (ensure to use the stalks!)
1/2 kg salmon fillets, skin removed
40.00 ml mixed seeds (pumpkin, sunflower, pine nut mix)
4 lemon cheeks, to serve

Instructions:

Prepare the quinoa as directed on the packaging.
To make Winter Pesto: Combine parsley, garlic, walnuts, lemon juice, olive oil, and salt in a small food processor. Blend until smooth. Alternatively, finely chop all ingredients and mix thoroughly.
Combine quinoa with the flavorful winter pesto and mix thoroughly.
Steam broccolini and salmon together until salmon is slightly pink in the thickest part, about 5-7 minutes. Shred the fillets before serving.
Combine the broccolini or baby broccoli and salmon with the quinoa. Top with assorted seeds and lemon cheeks for serving.

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