Smoked salmon, quinoa & dill lunch pot
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 254 |
| low in | fat | 7g |
| saturates | 2g | |
| carbs | 26g | |
| sugars | 3g | |
| fibre | 5g | |
| protein | 20g | |
| salt | 2.5g |
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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