Coronavirus – the latest updates from Russell Hobbs - FIND OUT MORE

Salmon And Quinoa Salad Pots

It’s the new year, we’re back to work and the health-kick has officially begun. That’s why our Salmon and Quinoa Salad Pots are the perfect way to enjoy a flavoursome lunch, that’s filled with goodness.



For the salmon -

  • 400-600g salmon (approx. 100-150g per serving)
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ½ lemon juice
  • 3 tbsp olive oil
  • 2 cloves garlic
  • ½ bunch fresh parsley
  • Salt and pepper

For the quinoa salad –

  • 150g quinoa
  • 300ml water or stock
  • Salt to taste
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 150g chickpeas
  • 150g mixed beans
  • ½ bunch fresh parsley, chopped
  • ½ bunch fresh coriander, chopped
  • ½ tsp paprika
  • ½ tsp chilli powder
  • Salt and pepper to taste

To serve:

  • Sliced boiled egg
  • Grated carrot
  • Lettuce leaves
  • Cooked broccoli

Method (click to mark as completed)

Makes: 4

Preparation time: 5-10 minutes

Cooking time: 7-14 minutes

  1. Pre heat an oven to 180ºC.
  2. For the marinade: Put the paprika, chilli powder, lemon juice, olive oil, garlic, parsley and seasoning into the mini chopper and blend together. Once it’s done, rub the marinade all over the salmon.
  3. Cook in the oven for 6-12 minutes until fully cooked through. Set aside to cool then put it into the refrigerator.
  4. To cook the quinoa: Add the quinoa to the rice cooker bowl along with the water and salt.  It should take around 25-30 minutes. Once cooked fluff lightly with a fork.
  5. For the quinoa salad: Combine all ingredients together and season.

Recommended Russell Hobbs products: The Desire Mini Chopper, Rice Cooker

Completed steps (click to remove last step)