Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon
A colorful, bright quinoa and vegetable salad topped with Alaska smoked salmon is just right for a light lunch or dinner. Photo credit Steve Lee.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Servings: 4
Ingredients
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Dash of honey
- Sea salt flakes
- Freshly ground black pepper
- 1 packet of cooked red and white quinoa
- 1 cup tender-stem broccoli, cut into small florets and blanched
- 9 oz sliced Alaska smoked salmon
- 1 small avocado, peeled and diced
- 1/2 cup frozen edamame beans or peas
- 4 spring onions, finely chopped
- A handful of parsley leaves
- A handful of mint
- 2 small punnets salad cress, snipped
- 4 eggs, boiled
- 4 rashers crispy Pancetta
Recipe courtesy of Rachel Green
Instructions
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Step 1 Make the dressing
Whisk the Dijon mustard and red wine vinegar together in a salad bowl; whisk in the olive oil and honey and season with salt and pepper to taste.
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Step 2 Prepare the salad
Add the quinoa to the bowl along with the broccoli, smoked salmon, avocado, edamame beans or peas and scallions, then toss everything together. Add the herbs and watercress and toss again.
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Step 3 Garnish and serve
Top with a warm boiled egg and some crispy pancetta.
Recipe courtesy of Rachel Green
