Ingredients
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2 cups flat-leaf parsley, roughly chopped
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2 teaspoons finely chopped garlic
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1 cup walnuts
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1/4 cup lemon juice
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1/3 cup olive oil
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Pinch sea salt
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2 cups quinoa, rinsed
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1 bunch broccolini or baby broccoli, chopped in half (ensure to use the stalks!)
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1/2 kg salmon fillets, skin removed
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2 tablespoons mixed seeds (pumpkin, sunflower, pine nut mix)
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4 lemon cheeks, to serve
Method
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1Cook quinoa according to packet instructions.
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2For Winter Pesto: Place parsley, garlic, walnuts, lemon juice, olive oil and salt into a small food processor and blend until a smooth consistency is achieved. Alternatively chop all ingredients finely and mix well to combine.
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3Add winter pesto to quinoa and mix well to combine.
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4Place brocollini or baby broccoli and salmon into steaming device (double boiler, bamboo steamer or electric steamer) and cook for around 5 – 7 minutes, depending on the thickness of your salmon. Ideally salmon should remain slightly pink in the thickest part of the fillet. Once cooked, gently shred the fillets.
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5Toss broccolini or baby broccoli and salmon through the quinoa. Sprinkle with assorted seeds and serve with lemon cheeks.
Source: taste.com.au
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