1 serving; 10 min preparation; 15 min cooking time.
I’ve made similar dish using pasta before, but I wanted to cut some calories and make it even healthier. So I decided to use black quinoa instead. The combination between the quinoa, salmon and the cream sauce really works well.
This colorful dish could make a good lunch on-the-go. It’s filling and very delicious. At the same time, using vegan cream makes it lighter.
- 100 g black quinoa, uncooked
- 100 g smoked salmon, chopped
- 100 g peas, frozen
- 100 g vegan cream
- 2 tbsp fresh parsley, minced
- 1 tsp mint, dry
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp olive oil
Put the quinoa in a sauce pan with enough water in it. Bring the water to the boil and cook the quinoa for about 10 min or until cooked through.
Chop the salmon in small pieces. Wash the frozen peas with warm water so that they can defrost.
Heat olive oil in a pan over medium heat. When hot, put the salmon in the pan. Stir for 3 to 4 min. Add the peas and stir again until they start to get softer.
Add the cream and season the sauce with mint, salt and pepper. Be careful with the salt, because the salmon could be salty already. Cook for 2 to 3 more minutes.
When the quinoa is ready, drain from the water. Transfer the quinoa to the pan with the sauce. Add minced fresh parsley. Stir for 2 min. Enjoy!