Salmon Quinoa Salad with Lemon Dill Dressing

Ingredients

• 1can pink salmon, drained, or leftover roast salmon
• 90 gdry quinoa
• 120 gEnglish cucumber
• 60 gradishes
• 40 garugula
• 4 gfresh dill
• 1¼ tbsplemon juice
• 3 tspextra-virgin olive oil
• 1 tspDijon mustard
• ¼ tspblack pepper

Method

1. Rinse the quinoa and add to a small saucepan with 220 ml (just under 1 cup) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes and spread out to cool.

   20 min timer

2. Drain the salmon, remove the skin and large bones and flake it into chunks.

3. Whisk the lemon juice, olive oil, Dijon, chopped dill and pepper.

4. Slice the cucumber and radishes as thinly as you can with a sharp knife.

5. Toss the cooled quinoa, cucumber, radishes and arugula with the dressing, then top with the salmon.

Storing and reheating

Keeps 3 days.