Quinoa and mackerel salad
This quinoa and mackerel salad is mixed with peas, chickpeas, radish and spring onion and served with a herby horseradish-yoghurt dressing. So it’s rather healthy and actually quite filling – perfect for those who are on a diet or looking after their health. Also it takes just 15 minutes to make, so it’s ideal on busy or lazy days.
Ingredients
Method
- Put the quinoa in a saucepan and add twice as much cold water to it and a pinch of salt. Bring to boil and simmer for about 15 minutes. When the water is completely absorbed and the grains are soft, but not mushy, turn off the heat. Loosen the grains with a fork, add the oil and the lime juice. Rest under cover.
- Blanch the pea in boiling water for 3 minutes, then rinse under cold water and drain.
- Slice the radishes and spring onions. Peel the avocado, chop the flesh roughly. Drain chickpeas.
- Shred the fish into chunks, using your fingers (remove the skin first).
- Mix the yoghurt with horseradish and herbs.
- In a mixing bowl, combine the peas, quinoa, chick peas, radishes and spring onions. Gently fold in the fish pieces. Season with salt and pepper.
- Serve with the spiced yoghurt dressing.