
The World’s Best Burger
When you think of watching your waistline, having a good ole juicy burger mightn’t fe…
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5mins
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12mins
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Easy
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2
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Free Food
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FF
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120g quinoa, uncooked
1 avocado, chopped into bitesized chunks
10 cherry tomatoes, halved
4 handfuls of mixed salad leaves
150g salmon
2 spring onions
1/2 cucumber, cut into small pieces
Salt and pepper
- For the dressing -
1 tbsp of lemon juice
2 tbsp balsamic vinegar
1/2 garlic clove, crushed
1 tsp whole grain mustard
Salt and pepper
Boil the quinoa, as per the packet instruction, till tender. Spread out on a baking tray and bake for 10-12 minutes till crispy and crunchy. Set aside. Chop the spring onion into 1 cm pieces.
For the salad dressing, in a separate bowl mix together all the ingredients till thoroughly combined.
In a salad bowl, toss the mixed leaves, avocado, tomatoes, cucumber and salmon together with the salad dressing.
Just before serving, add the crunchy quinoa and mix through.
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