Quinoa salad with salmon and miso dressing

Good for winter and good for summer.
Yum Yum yum.

From Coles Magazine June 2017 - Page 29

Quinoa Salad with Salmon and Miso Dressing
Serves:4 - Prep 15mins (+5 mins resting time) - Cooking - 20 mins

1 cup (200g) quinoa, rinsed, drainded
1 bunch broccolini, ends trimmed
300g snow peas, thinly sliced lengthways
1 carrot, peeled, cut into matchsticks
4 skin-on salmon fillets
2 tablespoon rice wine vinegar
1 tablespoon miso paste
1 tablespoon salt-reduced soy sauce
2 teaspoon caster sugar
2 teaspoons sesame oil
Select all ingredients


  1. Cook the quinoa in a saucepan following packet directions.
  2. While the quinoa is cooking, cook the broccolini in a large saucepan of salted boiling water for 3 mins or until tender. Add the snow peas to broccolini and cook for 30 secs. Drain well. Place the broccolini mixture in a large bowl. Add the carrot and toss to combine.
  3. Cook the salmon in a large frying pan over medium-high heat for 3 mins each side for medium or until cooked to your liking. Transfer the salmon to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Whisk the vinegar, miso paste, soy sauce, sugar and oil in a small bowl. Divide the quinoa among serving plated. Top with the salmon and broccolini mixture. Drizzle with the miso mixture to serve.

Vic Lic

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