Smoked salmon, quinoa & dill lunch pot

1 of 5-a-day brown bag folate packed lunch salad spring vitamin c work lunch

N/A

Source

Ingredients

2 tbsp half-fat soured cream

2 tbsp lemon juice

½ pack dill , finely chopped

250g pouch ready-to-eat quinoa (we used Merchant Gourmet)

½ cucumber , halved and sliced

4 radishes , finely sliced

100g smoked salmon , torn into strips

Method

First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.

Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.