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white quinoa olive oil carrot ginger curry powder baby greens spring onions raisins lemon yogurt salmon cilantro
Viewed: 11 - Published at: 7 months agoIngredients
- 3.5 oz white quinoa
- 1/4 cup olive oil
- 1 None carrot, peeled, finely chopped
- 1/2 cup grated fresh ginger
- 2 tsp curry powder
- 3.5 oz baby greens
- 4 None spring onions, sliced
- 1/2 cup raisins
- 1 None lemon, zested, juiced, plus extra wedges to serve
- 2 tbsp yogurt, plus extra to serve
- 2 (5 oz) smoked salmon fillets, skin removed
- None None fresh cilantro leaves, to serve
Method
- Cook quinoa according packet instructions. Rinse under cold water and drain. Spread on a tray to cool, breaking up any lumps with a fork.
- Heat 1 tbsp oil in a frying pan over medium heat. Saute carrot for 2-3 mins, until slightly tender. Stir in ginger and curry powder. Cook for 30 seconds, until fragrant. Let cool.
- In a large bowl, combine quinoa, carrot mixture, salad greens, spring onions and raisins. Whisk together lemon juice, lemon zest, remaining oil and yogurt. Toss through quinoa mixture. Season to taste. Flake salmon over top. Serve with cilantro and lemon wedges.
