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Prep Time: 20 m ents Ye cup (100g) white quinoa, rinsed, drained 2 cups (300g) frozen broad beans 4x 100g skinless salmon fillets 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground paprika 1 pkt (60g) Coles Australian Baby Spinach, shredded 60g kale, chopped 2 spring onions, thinly sliced 3 medium tomatoes, coarsely chopped Ys cup mint leaves, coarsely chopped 1 ths unsalted roasted almonds, chopped Ye cup (70g) Greek-style yoghurt 2 tsp tahini 1 ths lemon juice 1 garlic clove, crushed STE Preheat oven to 180°C. Line a baking tray with baking p% Place the quinoa and 17/2 cups (75m) water in a small saucepan Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10-15 mins or until liquid is absorbed. Set aside, covered, for 10 mins to steam. Coo! EP 2 Meanwhile, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well Peel and place in a large bowl Combine the salmon, cumin, coriander and paprika in a large bowl. Place on the lined tray and spray with olive oil spray. Bake for 10 mins or until the salmon is cooked to your liking, ‘Add the quinoa to the broad beans in the bow! with the spinach, kale, spring onion, tomato, mint and almond. Toss to combine. Combine the yoghurt, tahini, lemon juice and garlic in a small bowl. Divide the quinoa salad and salmon among serving plates. Drizzle the salad with yoghurt dressing. Season with pepper to serve. |FP-QLD-METRO-0803-23-232177
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