Red and white quinoa salad with mackerel and a yogurt dressing

Start the year off healthy with our warm mixed quinoa salad tossed with tenderstem broccoli and asparagus, topped with pan fried mackerel and drizzled with a cumin and lemon spiced yoghurt.

SERVES: 4 | PREP & COOK: 25 Mins

Ingredients

• Olive oil

• 2 x 250g pouches of mixed red and white quinoa

• 300g tenderstem broccoli

• 125g asparagus

• 4x smoked mackerel fillets

• 2 tbsp chopped fresh parsley

• Pinch of salt

• Handful of mixed chopped nuts

  Yoghurt Dressing

• 4 tbsp greek yoghurt

• 1/2 tsp cumin

• 1/2 lemon juice

Method

1. Bring a large saucepan of water to the boil. Add a pinch of salt. Reduce to a simmer add the tenderstem broccoli and cook for 5 minutes.

2. Meanwhile mix all the dressing ingredients together.

3. Place a large frying pan over a medium to high heat with a splash of oil and add the mackerel. Cook for 5 minutes.

4. While the fish is cooking add the asparagus to the broccoli and boil for a further 5 minutes.

5. Drain the veg, mix with the quinoa (you can heat this first if you prefer it warm) and parsley.

6. serve to the mixed quinoa topped with a mackerel fillet. Drizzle over the yoghurt dressing and scatter over the mixed, chopped nuts.