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Quinoa salad with mackerel

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion, Mexican
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Blanch the peas in boiling water for 3 minutes, rinse under cold water, drain and put aside.
  3. Slice the radish and spring onion. Peel the avocado, chop the flesh roughly.
  4. Drain the chickpeas.
  5. Remove the skin from the mackerel, then flake the fish with your fingers.
  6. Mix the yogurt with the horseradish and herbs.
  7. 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.
  8. Serve with the horseradish sauce.