Highly coloured foods are generally super foods - think red peppers, blueberries and broccoli. As this is a very flexible salad, add or substitute these super ingredients as the mood takes you. The quinoa can be cooked and the dressing made a few days ahead.
Serves 2
Ingredients
For the dressing
1 tsp Dijon mustard
1 tbs white wine, sherry or cider vinegar
1 tsp lemon juice
2 tbs olive oil
1 tbs rapeseed oil
For the salad
100g quinoa
100g spinach leaves or kale
1/2 head broccoli, broken into small florets and sliced
1 avocado, chopped
3 spring onions, thinly sliced
1 large cooked beetroot, peeled and chopped
10 radishes, thinly sliced
small bunch of mint and dill leaves, roughly shredded
200g salmon or hot smoked salmon, cooked and flaked
Topping
any toasted nuts or seeds
Method
Toast the quinoa in a dry frying pan over a medium heat until slightly golden. Add a pinch of salt, pour over 200ml water, cover and bring to the boil for 10 minutes. Then remove from the heat but leave the lid on and allow to steam for 5 minutes.
Make the dressing by whisking all the ingredients together or placing them in a screw-top jar and giving them a good shake.
Place the spinach in a colander over the sink and pour over a kettleful of boiling water. Cool, and then, using your hands squeeze and press out as much water as you can, then roughly chop the leaves. You can use raw spinach leaves if you prefer.
Place the spinach in a large salad bowl with the quinoa, broccoli, avocado, spring onions, beetroot, radishes and herbs. Dress with two thirds of the dressing. Place the flaked salmon on top and drizzle over the remaining dressing, top with nuts or seeds if you like.
Serve straight away.