Name: Salmon and quinoa tabouli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup quinoa, rinsed; 200 gram cherry tomatoes, halved; 1 cup coarsely chopped flat-leaf parsley; 1/4 cup finely chopped dill; 3 green onions, thinly sliced; 1 lebanese cucumber, quartered lengthwise, thinly sliced; 1/4 cup lemon juice; 1 tablespoon vegetable or olive oil; 1 clove garlic, crushed; 415 gram can pink salmon, drained, skin and bones removed, flaked

Salmon and quinoa tabouli

This quick and tasty dinner is packed full of protein, healthy fats and slow-releasing carbs to keep your fuller for longer.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 cup quinoa, rinsed

200 gram cherry tomatoes, halved

1 cup coarsely chopped flat-leaf parsley

1/4 cup finely chopped dill

3 green onions, thinly sliced

1 lebanese cucumber, quartered lengthwise, thinly sliced

1/4 cup lemon juice

1 tablespoon vegetable or olive oil

1 clove garlic, crushed

415 gram can pink salmon, drained, skin and bones removed, flaked

Method

1.Line a baking tray with baking paper. Place quinoa and 2 cups water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Cover with a tight-fitting lid; simmer for 12-14 minutes or until liquid is absorbed and quinoa is tender. Spoon quinoa over prepared tray. Cool for 5 minutes. Transfer to a large bowl.

2.Add tomato, parsley, dill, onion and cucumber to quinoa. Whisk juice, oil and garlic in a jug. Pour dressing over quinoa mixture. Add salmon; toss to combine. Divide tabouli among serving plates. Serve.

Use 2 chopped regular tomatoes instead of cherry tomatoes. No quinoa? Use couscous instead. Cooking time and method will vary. Vegetarian: Replace salmon with 400g can rinsed chickpeas.
Note

Woman's Weekly Food

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Ingredients

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