Quinoa and salmon salad

Servings : 4

Preparation : 10 minutes

Cooking : 15 minutes

Ingredients

• 250 ml (1 cup) quinoa
• 250 ml (1 cup) cooked chickpeas
• 1 shallot, finely chopped
• 4 salmon steaks, in large cubes
• 1 lemon, juice
• 120 ml (8 tbsp) olive oil
• 500 ml (2 cups) Mesclun salad
• 5 ml (1 tsp) hot mustard
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 16 Cherry tomatoes, halved
• 1 red pepper, diced
• 125 ml (½ cup) olives, sliced
• Salt and pepper to taste

Preparation

1. Rinse the quinoa in clean water.
2. In a saucepan, cover the quinoa with water, add a pinch of salt, bring to the boil, cover and over low heat, cook for 15 minutes.
3. Let cool.
4. In the meantime, in a hot pan, with a little fat, brown the salmon coated in Mycryo butter or in the fat of your choice, 2 minutes on each side. Salt, pepper and let cool.
5. In a bowl, mix the mustard, lemon juice, oil, salt and pepper.
6. Add the quinoa, chickpeas, shallot, mesclun, tomatoes, pepper, olives and mix. Check the seasoning.
7. In each plate, distribute the prepared mixture, then the salmon.