2 servings
30 min
Ingredients
- 1 glass jar of PINK SALMON fillet (190g)
- 1 cup quinoa
- 1/4 teaspoon salt
- 1/2 cup chopped parsley and/or basil
- 200g cherry tomatoes, halved
- 1 garlic clove, minced
- 1/2 tablespoons white wine vinegar
- olive oil
- Freshly ground pepper
- 1/4 cup feta cheese
Instructions
- Wash and drain well the quinoa.
- Coat a saucepan with olive oil and add the quinoa and lightly toast over medium heat for 2 min then add 2 cups water and the salt. Bring to a boil, lower the heat, cover and simmer for 15 min, or until the liquid is absorbed. Fluff with a fork and place in a bowl to cool.
- Add Pink SALMON to the quinoa along with parsley/basil and tomatoes. Combine the garlic, vinegar, oil and pepper. Toss with the quinoa salad. Top with feta cheese. Chill and serve.
Wishing you a mouthwatering experience with every forkful!