Salmon, Quinoa, Chickpea & Herb Salad

Serves 4

A satisfying and super-healthy salad that can be served as a mid week main course. Easy to prepare and tastes amazing. You can also leave out the salmon and use this as a side salad to accompany barbecued meats.


500gm salmon fillets (skin off)
2tbs olive oil (for frying fish)
100gm quinoa
1 brown onion finely chopped
2 cloves garlic finely chopped
1 stalk celery finely chopped
3 spring onion finely sliced
1 cup of rinsed tinned chickpeas
1 handful mint finely chopped
2 handfuls parsley finely chopped
2 Lebanese cucumbers, skinned, de-seeded and finely sliced
1 avocado, diced
Juice of 1 lemon
4 tbs extra virgin olive oil
Salt & pepper to taste
1 x freshly chopped, de-seeded chilli (optional)


Heat 1tbs olive oil over a medium heat in a saucepan and add the onion, garlic and celery. Fry till soft, approximately 4-5 minutes, stirring constantly. 

Add quinoa and pour in enough water (or stock) to cover by just over a centimetre. Bring to the boil and then reduce heat to low. Simmer until all of the liquid has been absorbed (10 - 12 minutes approximately) stirring occasionally. Once the liquid is absorbed, transfer the mix to a large plate and allow to cool.

Place the spring onion, chickpeas, mint, parsley, cucumber and avocado into a large salad bowl. Add the lemon juice and extra virgin olive oil and mix thoroughly but gently. Set aside.

Heat the remaining 1tbs of olive oil in a non-stick frying pan over a medium high heat. Add the salmon fillets and cook for 2 minutes on each side. Remove from heat and allow to stand for a minute.

Mix the quinoa gently into the salad mix. Using your fingers, gently pull apart the salmon into chunks and add to the salad mix. Combine the ingredients slowly ensuring the salmon doesn't become mashed.

Season with salt and pepper and if desired, sprinkle with a little of the chilli to serve.


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