Smoked salmon, quinoa & dill lunch pot
Meals
This simple pressed lunch is however heavenly as it seems to be nutritious, with crunchy cucumber and radishes and a herby, velvety dressing
Cooking Ingredients
2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely slashed
250g pocket prepared to-eat quinoa (we utilized Dealer Connoisseur)
½ cucumber, divided and cut
4 radishes, finely cut
100g smoked salmon, attacked strips
Cooking Direction
Stage 1
To begin with, make the dressing. Blend the soured cream and lemon squeeze together in a bowl, then add the vast majority of the dill, saving a quarter for serving.
Stage 2
In another bowl, consolidate the quinoa with the cucumber and radishes, and mix through around 50% of the dressing. Season and top with the salmon and the remainder of the dill.
Stage 3
Put the other portion of the dressing in a little pot and shower over the quinoa not long prior to serving.