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
Preheat the oven to 200°C/180°C fan. 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. Transfer the cooked quinoa to a plate and refrigerate.
Meanwhile, slice the cucumber in half and chop it into half-moons. Halve the cherrytomatoes. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon.
On a lined baking tray, combine the sunflowerseeds, pumpkinseeds, soysauce and sesameoil. Bake for 7 min or until starting to brown.
Meanwhile, add the Dijon mustard, agave, ricevinegar, lemonjuice, lemonzest, olive oil, chiaseeds, salt and a pinch of pepper to a large salad bowl. Whisk until fully combined - this is your dressing.
Add the spinach, cucumber, tomatoes and quinoa to the dressing. Toss. Flake the salmon over the salad. Garnish with the toastedseeds.