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Salmon & baby broccoli quinoa salad with winter pesto

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 2 cups flat-leaf parsley, roughly chopped
  • 2 teaspoons finely chopped garlic
  • 1 cup walnuts
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • Pinch sea salt
  • 2 cups quinoa, rinsed
  • 1 bunch broccolini or baby broccoli, chopped in half (ensure to use the stalks!)
  • 1/2 kg salmon fillets, skin removed
  • 2 tablespoons mixed seeds (pumpkin, sunflower, pine nut mix)
  • 4 lemon cheeks, to serve


  • 1
    Cook quinoa according to packet instructions.
  • 2
    For 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.
  • 3
    Add winter pesto to quinoa and mix well to combine.
  • 4
    Place 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.
  • 5
    Toss 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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