Smoked salmon, quinoa & dill lunch pot
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Smoked salmon, quinoa & dill lunch pot

By Chelsie Collins

This easy packed lunch is as delicious as it is nutritious, with crunchy cucumber and radishes and a herby, creamy dressing

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 254
  • fat 7g
  • saturates 2g
  • carbs 26g
  • sugars 3g
  • fibre 5g
  • protein 20g
  • salt 2.5g

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

  1. 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.

  2. 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.

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

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