SMOKED SALMON BRUNCH BOWL WITH LEMON DUKKAH
WHAT YOU NEED
Serves 2, Prep 10 mins, Cook 12 mins ¾ cup quinoa, rinsed, drained 150g cherry tomatoes, halved ¼ red onion, thinly sliced 150g packet hot smoked salmon, flaked 1 cup baby spinach leaves 1 Lebanese cucumber, peeled into thin ribbons 1 small beetroot, peeled, shredded 60g feta, crumbled LEMON DUKKAH DRESSING 1 tbsp lemon dukkah mix 2 tbsp lemon juice 2 tbsp light olive oil 1 To make dressing, combine dukkah, juice and oil in a small jar. Season with salt and pepper. Seal jar. Shake well to combine. 2 Place quinoa and 1½ cups water in a small saucepan. Bring to boil. Boil, uncovered, for about 12 minutes, or until tender and water is absorbed. Transfer to a bowl. Cool. 3 Combine tomatoes and onion in a small bowl. 4 To serve, divide quinoa, salmon, spinach, cucumber, beetroot, feta and combined tomato and onion between two bowls. Drizzle over dressing.