Quinoa salad with salmon and hummus

Preparation time: 15-20 minutes
Cooking time: 12-15 minutes

INGREDIENTS 

For 4 people

For the raw marinated salmon:

• 4 salmon steaks
• 2 lemons
• 15 cl of L'Épicurien olive oil of your choice ( basil , Provencal herbs , etc.)
• Sesame seeds (to taste)
• Salt pepper

For the salad:

• 320 g quinoa trio
• 1 jar of L'Épicurien hummus of your choice ( Organic Beetroot Hummus , Organic Carrot Hummus , Chickpea Cream with Cumin , etc.)
• A few leaves of radicchio (or red chicory)
• Young shoots (at will)
• 1 pomegranate

PREPARATION

Prepare the marinade for the salmon: mix the olive oil, lemon juice, salt and pepper, sesame seeds.

Wash the salmon fillets, remove the bones if necessary and cut them into large cubes.

Place them in a dish, coat them with the marinade, wrap in film and refrigerate for at least 4 hours.

Meanwhile, cook the quinoa for 12 to 15 minutes in 2 parts water to 1 part quinoa. Drain and let cool.

When the salmon is marinated, mix the quinoa with the diced salmon. Add a few cut radicchio leaves. Season to taste with the salmon marinade and mix again.

Prepare the mixed salad: garnish with young shoots at the bottom of each container (plate, bowl, etc.). Cover with a generous portion of salmon-quinoa preparation. Decorate with pomegranate seeds.

Refrigerate until ready to serve.

Serve with hummus of your choice.