Ingredients
- ½ cup (100g) white quinoa, rinsed, drained
- 2 cups (300g) frozen broad beans
- 4 x 100g skinless salmon fillets
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- Olive oil spray
- 60g baby spinach leaves, shredded
- 60g chopped kale
- 2 spring onions, thinly sliced
- 3 medium tomatoes, coarsely chopped
- ⅓ cup coarsely chopped mint leaves
- 1 tablespoon chopped unsalted roasted almonds
- ¼ cup (70g) Greek-style yoghurt
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the quinoa and 1½ cups (375ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10-15 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to steam. Cool.
Step 2
Meanwhile, cook the broad beans in a saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well. Peel and place in a large bowl.
Step 3
Combine the salmon, cumin, coriander and paprika in a large bowl. Place on the lined tray and spray with olive oil spray. Bake for 10 minutes or until the salmon is cooked to your liking.
Step 4
Add the quinoa to the broad beans in the bowl with the spinach, kale, spring onion, tomato, mint and almond. Toss to combine. Combine the yoghurt, tahini, lemon juice and garlic in a small bowl.
Step 5
Divide the quinoa salad and salmon among serving plates. Drizzle the salad with yoghurt dressing. Season with pepper to serve.
