Ingredients
Preparation
Qinoa
- Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating.
- Combine the quinoa and 4 dl water in a small pot over high heat.
- Bring to a boil, add in 1 teaspoon fine sea salt, reduce the heat to low, and cover the pot.
- Simmer for 10-15 minutes or until the liquid is absorbed.
- Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes.
- Fluff with a fork and place in the fridge or freezer to cool to room temperature.
- Quinoa can be prepared 3-4 days in advance.
Dressing
- Combine all the dressing ingredients in a wide-mouth jar.
- Season to taste with ½ teaspoon salt and ¼ teaspoon pepper.
- Store in the fridge while prepping the vegetables.
Vegetables
- Halve or quarter the cherry tomatoes and chop the cucumber
- Finely chop a quarter of a red onion, roughly chop baby spinach, remove the pits and chop the avocados. Finely chop the cilantro or parsley.
Assembly
- Combine the chopped spinach and quinoa in a large bowl. Toss to mix.
- Add the tomatoes, cucumber, onion, avocado, and fresh herbs.
- Remove the dressing from the fridge and shake it well. Drizzle on the dressing and toss to generously coat everything.
- Add Norwegian smoked salmon and serve immediately
Tip: If you aren't eating this salad all in one sitting and want leftovers, only add avocado, smoked salmon, and dressing to what will be eaten. This salad doesn't sit well once dressed.