Ingredients
Method
1.Cook quinoa following packet instructions. Rinse under cold water and drain well. Spread on a tray to cool, breaking up any lumps with a fork.
2.Heat 1 tablespoon oil in a frying pan on medium. Sauté carrot 2-3 minutes, until slightly tender. Stir in ginger and curry powder and cook 30 seconds, until fragrant. Cool.
3.In a large bowl, combine quinoa, carrot mixture, salad leaves, green onion and sultanas.
4.In a jug, whisk juice, zest, remaining oil and yoghurt together in a jug. Toss through quinoa mixture. Season to taste. Flake salmon over. Serve with coriander leaves and lemon wedges.
Quinoa (pronounced “keen-waa”) also comes in black and red varieties. Look for it in the health food section of the supermarket. Or If you can’t find quinoa, try using couscous or risoni.
Note