Ingredients
1 x broccoli head, chopped into small florets
1/2 cup quinoa
1 cup water
50 g feta, cubed
2 x tinned mackerel fillets, chopped into bite sized chunks
1 tbsp x pine nuts, toasted
1 tbsp x walnuts, roughly chopped
1/4 cup x sun blushed tomatoes
2 x spring onions, chopped
1 tbsp x French vinaigrette dressing
Instructions
1. Heat water until boiling & add quinoa for 10 minutes. Then turn off heat & leave to stand until all the water is absorbed.
2. Steam broccoli florets for 5 minutes.
3. Lightly toast pine nuts in frying pan on dry heat until golden brown & slightly fragrant.
4. In salad bowl, mix together spring onions, sun blushed tomatoes, walnuts & mackerel. Add quinoa and broccoli when cooked.
5. Add vinaigrette to salad & mix in.
5. Add vinaigrette to salad & mix in.
No comments:
Post a Comment