Cor…it’s been a while huh?! But hubby is out, I’ve done the cleaning, I’m up to date on my TV programmes and I’ve done guitar practice ’til my fingers nearly bled so I have time!
Another easy peasy ‘chuck it all in – mix it round’ dish!
Ingredients (serves 2 with leftovers for lunch – if u don’t go back for seconds)
- 2 x salmon fillets
- 2 cups of quinoa
- 1 pack asparagus (chopped into 2cm pieces)
- 1/2 cup feta (chopped into small chunks)
- 1 avocado (chopped into cubes – 2cm)
- 10 cherry tomatoes (chopped)
- 2 sprigs mint leaves (torn)
- Juice of 1 lime
- 2tsp dried chili flakes
- Salt and pepper
- Blob of natural yoghurt
- Another blob of harissa
- Preheat the oven to 180 (fan assisted)
- Put some water on to boil and when boiling put the 2 cups of quinoa in – continue to boil for 20 mins
- Put the salmon on some foil on a baking tray and place in the oven (20 mins)
- Pop the asparagus in the microwave with tbsp water for 40 seconds
- Place all chopped/torn ingredients into a bowl
- After 20 mins of cooking take out salmon and flake with a fork into the chopped mix along with any juices
- Drain the quinoa and add to the mix
- Squeeze in the lime juice
- Add Salt and pepper – lots of pepper
- Serve with a big dollop of yoghurt and harissa
I put yoghurt and harissa on absolutely EVERY quinoa or cous cous dish – Nom nom nom. Thank you very much.