( SERVES 4 )
This salad can be made a day ahead and makes a healthy and delicious lunch idea.
Ingredients
1 cup Quinoa
420 g John West Pink Salmon, 2 x Cans, drained, bones removed and flaked
½ Red capsicum, thinly sliced
¾ cup Frozen garden peas, blanched
1 Lebanese cucumber, diced
2 Tbsp Fresh mint, chopped
2 Tbsp Fresh coriander, chopped, plus extra leaves, for garnish
125 g Tin chickpeas, drained
⅓ cup Olive oil
½ Lemon, zest and juice
3 tsp Moroccan seasoning
Directions
1. Cook quinoa following packet directions. Drain well. Place in a large bowl and set aside to cool slightly.
2. Add John West Pink Salmon, capsicum, garden peas, cucumber, herbs and chickpeas to quinoa.
3. Combine remaining ingredients in a screw top jar. Season to taste. Replace lid and shake until combined.
4. Toss dressing through salad and garnish with coriander leaves before serving.
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