Smoked salmon, quinoa & dill lunch pot

Method 1

Ingredients

2 tbsp half-fat soured cream

2 tbsp lemon juice

½ pack dill, finely chopped

250g pouch ready-to-eat quinoa (we used Merchant Gourmet)

½ cucumber, halved and sliced

4 radishes, finely sliced

100g smoked salmon, torn into strips

STEP 1

First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

STEP 2

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.

STEP 3

Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Method 2

To make a smoked salmon, quinoa, and dill lunch pot, you will need the following ingredients:

- 1/2 cup quinoa

- 1 cup water

- 4 oz smoked salmon, sliced

- 1/4 cup Greek yogurt

- 1 tablespoon fresh dill, chopped

- 1/4 red onion, thinly sliced

- 1/2 cucumber, diced

- 1 tablespoon lemon juice

- Salt and pepper to taste

Here's the recipe:

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.

2. In a bowl, mix the Greek yogurt, chopped dill, lemon juice, salt, and pepper.

3. In a lunch pot or container, layer the quinoa, smoked salmon slices, red onion, and cucumber.

4. Top with the Greek yogurt dressing before sealing the container.

5. When ready to eat, mix everything together and enjoy your delicious smoked salmon, quinoa, and dill lunch pot!

Comments

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