SMOKED SALMON BRUNCH BOWL WITH LE­MON DUKKAH

WHAT YOU NEED

WHO - - Food -

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.

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