Servings: 2

Main ingredients: subheading: Main ingredients:
1 cup Quinoa 1 cup Quinoa
200 grams Smoked salmon ; sliced 200 grams Smoked salmon ; sliced
1 whole Courgette ; diced 1 whole Courgette ; diced
4 whole Spring Onion ; sliced 4 whole Spring Onion ; sliced
1 bulb Garlic ; finely chopped 1 bulb Garlic ; finely chopped
Seasoning: subheading: Seasoning:
4 tablespoons Natural Yogurt 4 tablespoons Natural Yogurt
1 tablespoon Lemon Juice 1 tablespoon Lemon Juice
20 grams Fresh Parsley ; chopped 20 grams Fresh Parsley ; chopped
1 tablespoon Olive Oil 1 tablespoon Olive Oil
1 vegetable stock cube 1 vegetable stock cube

Dissolve the stock cube in a cup of boiling water
Finely chop the garlic and dice the courgette.
Fry the courgette and garlic in oil at medium heat for 2 to 3 minutes.
Add quinoa and cover with stock in rice cooker, stir in the courgette and garlic, leave to cook for 10 minutes.
Make the yogurt dressing by chopping the parsley and stirring it through the yogurt.
Slice the spring onion in large diagonal slices. Add it to the rice cooker 2 minutes before the quinoa is done.
Slice the salmon into strips. Mix the sliced salmon through the quinoa and add some lemon juice. Plate and drizzle yogurt dressing on top.