Mackerel and Quinoa Salad
A refreshing salad featuring smoked mackerel flaked over fluffy quinoa, brightened with lemon juice and fresh herbs.
10 min
Prep
15 min
Cook
4
Serves
340
Calories
Macros · per serving
16g protein
34g carbs
16g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 300 grams smoked mackerel
- 1 lemon
- 3 tablespoons olive oil
- 200 grams cherry tomatoes
- 1 cucumber
- 1 bunch fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water in a fine mesh sieve.
- 2
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 3
While the quinoa is cooking, flake the smoked mackerel into bite-sized pieces, removing any skin and bones.
- 4
Juice the lemon, set aside.
- 5
Halve the cherry tomatoes and dice the cucumber.
- 6
Chop the fresh parsley finely.
- 7
In a large bowl, combine the cooked quinoa, smoked mackerel, cherry tomatoes, cucumber, and parsley.
- 8
Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.
- 9
Toss everything gently to combine and serve.
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