Quinoa Salmon Salad with Dill
A simple-to-prepare quinoa and salmon salad that tastes great for dinner, lunch, or as a perfect take‑away option.
Ingredients
- 200 g Quinoa
- 75 g red lentils
- 150 g Smoked salmon
- 40 g Hazelnuts
- 3 sprigs dill
- 1 Lime
- 2 tbsp hazelnut oil
- 2 tbsp Apple cider vinegar
- Salt
- ground pepper
Instructions
-
1.
Rinse the quinoa in a sieve under hot water. Bring 600 ml water to a boil, add the quinoa, and simmer on low heat for 15–20 minutes.
-
2.
Rinse the lentils, add them after 5–7 minutes of cooking, and continue simmering. Add more water if needed but not too much; by the end of the cooking time the liquid should be fully absorbed. Remove from heat and let cool uncovered.
-
3.
Cut the salmon into small pieces. Roughly chop the hazelnuts. Wash the dill, shake it dry, and finely mince the sprigs.
-
4.
Halve the lime and squeeze its juice. Mix lime juice with oil and vinegar. Season with salt and pepper. Combine the quinoa‑lentil mixture with salmon, nuts, and dressing; taste and adjust seasoning. Fold in the dill and serve the salad.
