Simple Work Lunch: Smoked Salmon And Red Quinoa Salad

With summer gradually starting to show its bright and summery smile upon us, today I have a fresh and tasty salad to share with you that I hope you'll love as much as I do. Healthy, fresh and filling this little dish can be quickly assembled or even made the night before and kept in your lunchbox ready to go.


For one portion you will need: 

50g smoked salmon sliced

1 portion of cooked red quinoa (I'll talk about cooking this below, I normally cook 1 cup (around 230g) and keep it in the fridge for use at lunchtime over a few days)

1 small handful of pumpkin seeds

1 handful of fresh spinach, rocket and/or watercress

Drizzle of extra virgin olive oil and/or 1 tsp of feta and tahini dip

1 tbsp freshly squeezed lemon juice

Ground black pepper

To cook your quinoa: Firstly, I've used red quinoa here because that's what I had in the cupboard and it looks pretty. I used this one from Holland and Barrett. You can of course use any colour quinoa from anywhere and it will tastes equally good!

If, like I was, you're a little uncertain how to cook this awesome little grain then the general ratio to go by is 1 cup of uncooked quinoa to 2 cups of water (before cooking remember to rinse your uncooked quinoa in a sieve under cold water until the water runs clear). 

Bring it to the boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed. It will take around 15 to 20 minutes until cooked and fluffy. Remember to stir it occasionally to stop it from sticking to the bottom of the pan.

If you get annoyed with cup measurements (I used to too) then perhaps invest in some cup measuring equipment, it actually comes in really handy in so many recipes these days. I use this handy Cup Measuring Set which has come in very useful since purchasing it. At around £5 it's been well worth it.

Once your quinoa is cooked stir in your spoon of feta and tahini dip and set aside to cool whilst you gather together your other ingredients. You can omit the dip if you don't have time to make this. If you do then I highly recommend it as it will last in the fridge for days and comes in handy for many lunch ideas as well as being useful for healthy snacking with vegetable crudités and the like!

The rest of this recipe is simple. Layer your quinoa in the bottom of a bowl, add your handful of spinach and other greens, layer with the smoked salmon, drizzle with lemon juice and a little olive oil, sprinkle over the pumpkin seeds and grind over some fresh black pepper.

The eat and enjoy! 

I hope you enjoy this salad as much as I do. If you do make it for lunch one day then show me your photos on Instagram and tag them with #whatnowblogmake so that I can have a good peek! Enjoy the rest of your Monday everyone and farewell for today.