Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measuredwater to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Tip!Make the quinoa in advance, so it has time to cool.
2 Mix salmon
Meanwhile, finely chop the smokedsalmon and add it to a large bowl. Trim and finely chop the springonions and add them to the same bowl along with the sour cream, dijonmustard, pepper and a squeeze of lime (reserve the rest for the dressing). Mix well.
3 Make dressing
Finely chop the coriander and add it to a small bowl. Add the remaining lime juice, sugar, soysauce, and sesameoil. Mix well. This is your dressing.
4 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Peel the cucumber until you are left with a pile of cucumber ribbons.
Divide the quinoa among bowls and top with the smokedsalmon, edamame, cucumber and avocado. Drizzle with the dressing. Serve the sushiginger on the side.