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

Method

• 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.

ENJOY!