Method
Cook the quinoa according to pack instructions (approximately 15-20 minutes.) Then drain, season well and stir through the parsley.
Meanwhile bring a medium pan of water to the boil and add the broccoli and peas. Return to the boil then cook for 3 minutes before draining.
In a large bowl gently toss the quinoa, broccoli, peas, mackerel, spinach, cucumber and red onion together. Fold through the beetroot and scatter with the seeds to serve.
Ingredients
- 125g (4½oz) mixed quinoa
- 2 tbsp parsley
- 100g (4oz) tenderstem broccoli
- 50g (2oz) peas
- 2 smoked mackerel fillets, flaked
- 50g (2oz) spinach
- 50g (2oz) cucumber, thinly sliced
- ½ red onion, thinly sliced
- 2 cooked beetroots, sliced into wedges
- 2 tbsp seeds
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