• 250g ready to eat Quinoa
• 50g smoked salmon, torn into edible strips
• 240g SunBlush® Antipasti, with marinade kept
Quinoa W Smoked Salmon And Sunblush Antipasti
This dish can be eaten hot or cold but we prefer it cold.
Empty the Quinoa into a large bowl and add the drained SunBlush® Antipasti, the smoked salmon strips and a drop of the SunBlush® marinade. Serve as pictured, with rocket on top
If you are feeling fancy, try forming a circular mound, with the rocket served on top, with your favourite sauce dotted around. We’ve used a tomato balsamic dressing here.
This mix is also great as a filling for pita bread or with wraps. Try adding feta or other goat’s cheeses to this for a more filling meal