Salmon salad with 5 vegetables



Servings - one | Difficulty - very easy | Time - 10 - 15 minutes

Number pots 1


1/4 cup quinoa

1 can of tinned salmon - 95 gram tin for a small meal, 210 gram tin for a larger meal

Mix of chopped and diced vegetables. I used half a cup (40 grams) each of:

  • red capsicum

  • zucchini

  • corn

2 cups kale, spinach or rocket

1/4 cup chickpeas

1/4 cup avocado

2 tablespoons chopped walnuts

large handful coriander


  • Rinse quinoa, then put in saucepan with 3/4 cup of water. Cover with a lid, bring to a gentle boil and then simmer on low heat for 15 minutes

  • At the 12 minute mark add the vegetables you want cooked vs raw. I added the kale, zucchini and corn. Stir around and make sure there is enough moisture for another 3 minutes of cooking.

  • Put the lid back on and continue simmering for another 3 minutes

  • Gently stir with a fork, then put lid back on and leave sit for 4 / 10 minutes

  • Transfer to a serving dish and top with red capsicum, avocado, walnuts and coriander

  • Squeeze lemon or lime and then serve, or toss with dressing of choice


Links you might be interested in

Source recipe

Recipe blog post that includes tips and hacks for making this recipe and some step by step photos

Nutrition Information

I use to get an indication of the nutritional information. This is still a work in progress and I am working on validating which is the best tool. However it seems like a well used and well trusted site so I am fairly comfortable with the accuracy.