Grilled salmon and quinoa salad

I rushed to get home from work yesterday and stopped in M&S en route.  They only had ready-marinated salmon.  I was pushed for time and ended up buying the salmon rather than go to the next supermarket for fresh salmon.  I was keen to serve this with a quinoa salad.  I’ve been eating far too much rice for my own good.  I rang Hubby to get him to prep and bake/grill some tomatoes and courgettes.  By the time I got home, the vegetables were done and all I had to do was cook the quinoa and grill the salmon.

Quinoa salad – serves 2

  • 1/2 cup of quinoa
  • 1 large courgette, diced
  • 5 cherry tomatoes, quartered
  • olive oil
  • salt and pepper to taste
  • a handful of chopped coriander
  • a squeeze of lemon



  • Pre-heat the oven at 175 degrees
  • Transfer the vegetables into a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper
  • Bake for 20 minutes
  • Boil the quinoa with 1 cup of water in a pot with the lid on
  • The quinoa should cook in 15 – 18 minutes
  • Turn off the heat when the water has evaporated.  Keep the lid on for the quinoa to continue cooking in the residual heat of the pot.
  • Transfer the quinoa into a bowl and add the oven-baked vegetables
  • Add some chopped coriander, squeeze of lemon and season with salt/pepper
  • Serve with freshly grilled salmon


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