Ingredients
- 100 g quinoa, tri-colour
- 1250 g water
- 6 sprigs fresh flat-leaf parsley
- ½ lemon
- 1 garlic clove
- ½ long red chilli
- 60 g olive oil
- 600 g fresh salmon fillet, skinless
- 1 red pepper
- ½ red onion
- 1 cucumber
- 3 sprigs fresh basil
- 1 tsp Dijon mustard
- 1 Tbsp cider vinegar
- ½ tsp fine sea salt
- 2 pinches ground black pepper
- 150 g feta cheese
- 300 g vine tomatoes
- 1 avocado
- 2 Tbsp fresh chives
- 100 g kale
- 1 Tbsp pumpkin seeds
- 2 Tbsp dried cranberries
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