Recipe

Quinoa with brown rice, hot smoked salmon, fennel and watercress salad

An elegant and colourful salad that’s packed with flavour!

Oct 17, 2016 6:03am
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

  • 400 gram packet frozen Birds Eye SteamFresh Plus Quinoa with Brown Rice
  • 250 gram baby fennel, thinly sliced
  • 1/4 cup mayonnaise
  • 2 teaspoon wholegrain mustard
  • 2 teaspoon chopped capers
  • 2 teaspoon white wine vinegar
  • 2 teaspoon water
  • 200 gram hot smoked salmon, skinned and flaked
  • 2 teaspoon fresh dill, roughly chopped
  • watercress or rocket, for garnish

Method

  • 1
    Cook frozen Birds Eye Quinoa with Brown Rice following packet directions.
  • 2
    Heat a non-stick frypan or chargrill plate over a medium high heat. Add fennel and cook until just beginning to soften and lightly charred.
  • 3
    Combine mayonnaise, mustard, capers, vinegar and water to make a dressing. ‘Loosen’ with a little extra water to adjust consistency, if required.
  • 4
    Combine Birds Eye Quinoa with Brown Rice, smoked salmon, fennel and dill. Spoon onto a large platter to serve.
  • 5
    Drizzle dressing over salad. Garnish with watercress and serve.

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