Serves 1
Ingredients:
180g cooked tri-colour quinoa (50g uncooked weight)
1⁄2 a red bell-pepper, finely sliced
2 radishes, chopped
40g cucumber, sliced
60g smoked salmon, torn into strips
for the dressing:
1 tsp fresh dill, finely chopped
2 tbsps creĢ€me fraiĢ‚che or Greek yoghurt (use dairy free if preferred) a small pinch of sea salt (optional)
a small pinch of ground black pepper
1 tbsp lemon juice
Method:
Mix the dressing ingredients in a bowl and set aside.
Combine the cooked quinoa with the cucumber, bell-pepper and radishes.
Add around 1 tbsp of the dressing and stir well. Taste and add more dressing if required. Top with the salmon and 2 tsps of the dressing.
Store in an airtight container and refrigerate for up to 3 days.
Per serving: 372 calories 16g fat
35g carbs 22g protein