RECIPE //smoked mackerel and quinoa salad

Fish. Love it or hate it?

Personally I love it, but lots of people apparently are not fans. I don’t completely believe them 😉

Okay fair enough if you really have tried every type at least once prepared in different ways, and still don’t like it, then fair enough. But I reckon most people have either:

a) had a bad experience in earlier years, and decided from then on (consciously or subconsciously) that they aren’t a fish lover. Or..

b) are not sure how to prepare and cook it, or know what to serve it with other than chips and mushy peas.

So let me help! Here is a simple recipe using store prepared fish, and has minimal cooking. The combination may sound strange but honestly it’s divine, and perfect for packed lunches as it is best cold.

Print Recipe
Smoked Mackerel and Quinoa Salad Yum
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Add quinoa and 1/2 stock cube into a small saucepan, then add boiling water and cook until the quinoa is cooked. Drain and leave to cool.
  2. Boil or steam frozen peas and green beans until tender. Drain and cool under cold water.
  3. Into two bowls or containers layer the quinoa, salad ingredients and vegetables.
  4. Tear up the smoked fish, discarding the skin if you prefer and divide between the portions.
  5. Finally drizzle over the balsamic and enjoy!
Recipe Notes

You could also try smoked salmon flakes.

Macros: 510 calories, 30g carbs, 30g protein, 30g fat

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