SUPERFOOD SALMON SALAD

Serves 6 | Smart Points = 12 per serve

Ingredients:

100gms tri colour quinoa
1250gms water
6 sprigs fresh flat leaf parsley
1/2 lemon, zest only
1 garlic clove
1/2 long red chilli
60gms olive oil
600gms fresh boneless, skinless salmon fillet
1 red capsicum, deseeded and cut into eighths
1/2 red onion, cut into halves
1 lebanese cucumber, cut into quarters
150gms feta cheese
3 sprigs fresh basil, leave only
1 tsp Dijon mustard
2 pinches ground black pepper
300gms vine-ripened tomatoes, cut into 2cms pieces)
1 avocado, flesh only, thinly sliced
100gms kale, thinly sliced
1 tbsp pepitas
2 tbs dried cranberries

Method:

1. Place quinoa and 250gms of the water into mixing bowl and cook 15mins/100 deg reverse/speed 1.  Transfer into a large serving bowl and set aside. Clean and dry mixing bowl.
2. Place 3 sprigs of the parsley and lemon zest into mixing bowl and grate 10sec/speed9.  Scrape down sides of mixing bowl with spatula, then repeat grating 10sec/speed9 until a fine consistency is achieved.  Transfer into a bowl and set aside.
3. Place garlic and chilli into mixing bowl and chop 3 sec/speed7.  Scrape down sides of bowl with spatula.
4. Add 30gms of the olive oil and saute 2min/varoma/speed1.  Transfer into bowl with lemon and parsley and set aside.
5. Without rinsing the bowl, place remaining 1000g of the water into mixing bowl.  Place varoma into position, then weigh salmon fillets onto Varoma tray.
6. Cover salmon fillets with reserved lemon and garlic mixture, then secure Varoma lid and cook 14-18min/varoma/speed1, or until salmon is cooked to your liking.  Set Varoma aside and allow salmon to cool.  Clean and dry mixing bowl.
7. Once salmon has cooked, use a fork to break into pieces, then trasfer into large serving bowl with the quinoa and set aside.
8. Place capsicum, onion, cucumber, 100gs of the feta, basil, mustard, vinegar, remaining 30gm olive oil, remaining 3 sprigs parsley, salt and pepper into mixing bowl and chop 5 sec/speed4.  Scrape down sides of mixing bowl with spatula.
9. Add tomatoes, avocado and half of the chives and combine 10 sec/reverse/speed 2.
10. Place kale into large serving bowl with the quinoa and salmon pieces, then add chopped salad mixture and gently toss to combine.  Sprinkle with pepitas, dried cranberries, remaining 1 tbsp chives and remaining 50gms feta.  Serve immediately