Cosmopolitan (South Africa) - - FOOD -


600g or­ganic quinoa 225ml olive oil 300g or­ganic sushi-grade salmon 1 spring onion Large hand­ful toasted sesame seeds 2 av­o­ca­dos ½ red onion, peeled ½ bunch radishes ½ bunch co­rian­der, to gar­nish


1 Cook the quinoa un­til al dente, then stir through the olive oil. Leave to stand un­til it comes down to room tem­per­a­ture. 2 Cut the salmon into 1cm cubes. Set aside. 3 Finely slice the spring onion and toss it in a large bowl with the salmon and toasted sesame seeds.

4 Cut the avos in half, re­move the stones and scoop out the flesh. Slice as thinly as pos­si­ble, then thinly slice the onion and the radishes.

5 Clean the co­rian­der, pick­ing the leaves and dis­card­ing the stalks.

6 To plate up, di­vide the quinoa be­tween bowls, add the sea­soned salmon, red onion, av­o­cado and radish. Gar­nish with co­rian­der.

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