Hot smoked salmon grain bowl with dill yogurt
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Ingredients
- 3 tbsp white wine vinegar
- ½ tsp caster sugar
- 80g cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 x 250g pouches ready-cooked quinoa
- 1 lemon, juiced
- 200g natural yogurt
- 1 tbsp dill, finely chopped, plus extra to garnish
- 4 hot smoked salmon fillets, skin removed
- 3 ready-cooked beetroot in natural juices, sliced into thin wedges
Method
- STEP 1
Combine the vinegar and sugar with a pinch of salt in a bowl. Add the cucumber and radishes, toss to combine and set aside.
- STEP 2
Add the quinoa to another large bowl. Reserve 1 tsp of the lemon juice and pour the rest over the quinoa. Season lightly and toss to combine. Add the yogurt and chopped dill to a small bowl along with the 1 tsp lemon juice and combine. Season.
- STEP 3
Divide the quinoa between four shallow bowls and top with the salmon, beetroot and pickled vegetables. Drizzle over the yogurt and garnish with the remaining dill.
