Smoked salmon, quinoa & dill lunch pot
Ingredients
- Step 1 2 tbsp half-fat soured cream
- Step 2 2 tbsp lemon juice
- Step 3 ½ pack dill , finely chopped
- Step 4 250g pouch ready-to-eat quinoa (we used Merchant Gourmet)
- Step 5 ½ cucumber , halved and sliced
- Step 6 4 radishes , finely sliced
- Step 7 100g smoked salmon , torn into strips
Calories: 254
Carbohydrate: 26 g
Protein: 20 g
Fat: 7 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 2
TAGS
Lunch
Snack
Supper
scandinavian
1 of 5-a-day
Brown bag
Chelsie Collin
Folate
Omega 3
Packed lunch
salad
Spring
Vit C
Vitamin c
Work lunch
Directions
- 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.