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Smoked salmon, quinoa & dill lunch pot

Smoked salmon, quinoa & dill lunch pot

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

This easy packed lunch is as delicious as it is nutritious, with crunchy cucumber and radishes and a herby, creamy dressing

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal254
low infat7g
saturates2g
carbs26g
sugars3g
fibre5g
protein20g
salt2.5g
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Ingredients

  • 2 tbsp half-fat soured cream
  • 2 tbsp lemon juice
  • ½ pack dill , finely chopped
  • 250g pouch ready-to-eat quinoa (we used Merchant Gourmet)
  • ½ cucumber , halved and sliced
  • 4 radishes , finely sliced
  • 100g smoked salmon , torn into strips

Method

  • STEP 1

    First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

  • STEP 2

    In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.

  • STEP 3

    Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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