Salmon Rice and Quinoa Salad

This easy mid-week meal does the trick. You can mix this up however you want.

Sometimes you feel like a salad, but you really don’t feel like more lettuce this could be for you.

When it is on special at the supermarket we get ready to eat smoked salmon. But you can use tinned, smoked chicken or cook up a meat of your choice.

These quantities serve four adults very well.

Let me know what combo you go with.

Ingredients

300-400g salmon (or other fish or meat of your choice, see above)

1 ½ cups jasmine rice

½ cup quinoa

1 teaspoon salt

1 carrot

¼ red capsicum

¼ cucumber (approximately 2-3inches long)

1 spring onion

1 tablespoon apple cider vinegar

1 tablespoon good quality olive oil

Pinch of salt

Ground black pepper

Fresh coriander

Balsamic vinegar

Method

1. Put rinse rice in a sieve. In a pot of boiling water add rice and quinoa with salt and boil for 10-12 minutes, stirring occasionally.
2. While the rice and quinoa are cooking thinly slice carrot, capsicum, cucumber and spring onion and place in a bowl.
3. To the salad mix add apple cider vinegar, oil, salt and pepper and mix together well.
4. Once the rice and quinoa are cooked, serve with salad and salmon and salad. Drizzle with balsamic vinegar and top with fresh coriander.