Quinoa and Walnut Salad with Baked Salmon

With the essential omega's from the salmon to the protein in the quinoa, the benefits in the leafy greens and not to mention the nutritional benefits of walnuts, this recipe is a must for anyone trying to lose weight, eat healthy or just looking for something different.


300g salmon fillet, cut into thin strips

½ cup cooked quinoa

¼ cup crushed walnuts

1 tbspn Olive oil (+ a little extra for drizzling)



100g rocket

100g watercress

1 shallot, finely sliced

200g ripe cherry tomatoes

50ml sherry vinegar

1 heaped tspn whole grain mustard

150ml extra virgin olive oil

1 garlic clove, chopped

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Preheat oven to 180°C.Cut two pieces of grease proof paper and place one sheet onto a baking tray.  Sprinkle cooked quinoa and walnuts, drizzle a little olive oil and toast in oven. This only takes about 3 to 5 minutes - DON’T BURN!


Heat one tablespoon of olive oil in a frying pan, cook the salmon for approx 30 seconds on one side only and remove from the heat.


For the salad, mix in a bowl the rocket, watercress and shallots and cherry tomatoes.

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