Name: Quinoa salad with mackerel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 100g quinoa; 250g green peas; ½ Tbsp olive oil; juice of 1 lime; 1 tin of chickpeas (400g); 4 spring onions; 10 radishes; 1 avocado; 150g smoked mackerel fillet; Dressing:; 1 Tbsp Greek yogurt (or crème fraiche); 1 Tbsp grated horseradish; 1 tablespoon chopped dill or chives

Quinoa salad with mackerel

6 Jun 2015

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

This quinoa salad is tossed with mackerel, radish, avocado, spring onion and chickpeas then served with a herby horseradish sauce. It's a lovely, light meal - ideal for the health-conscious or those who are on a diet. It can be thrown together in under 20 minutes and can be eaten cold - so it's perfect for picnics and lunch-boxes too.

Ingredients

100g quinoa
250g green peas
½ Tbsp olive oil
juice of 1 lime
1 tin of chickpeas (400g)
4 spring onions
10 radishes
1 avocado
150g smoked mackerel fillet
Dressing:
1 Tbsp Greek yogurt (or crème fraiche)
1 Tbsp grated horseradish
1 tablespoon chopped dill or chives

Instructions

Cook the quinoa according to the instructions on the packaging. This will take about 15 minutes. When the water is completely absorbed and the quinoa grains are soft, but not too mushy, turn off the heat. Loosen the grains with a fork, then add the oil and the lime juice. Rest it under cover.
Blanch the peas in boiling water for 3 minutes, rinse under cold water, drain and put aside.
Slice the radish and spring onion. Peel the avocado, chop the flesh roughly.
Drain the chickpeas.
Remove the skin from the mackerel, then flake the fish with your fingers.
Mix the yogurt with the horseradish and herbs.
In a mixing bowl, combine the peas, quinoa, chick peas, radishes and spring onions. Season with salt and pepper. Gently rotate the fish into salad.
Serve with the horseradish sauce.