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.