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Ingredients

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

Method

Step 1 Cook quinoa according to packet instructions.
Step 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.
Step 3 Add winter pesto to quinoa and mix well to combine.
Step 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.
Step 5 Toss broccolini or baby broccoli and salmon through the quinoa. Sprinkle with assorted seeds and serve with lemon cheeks.

Salmon & baby broccoli quinoa salad with winter pesto

How to make Salmon & baby broccoli quinoa salad with winter pesto

Ingredients

Method