Warm Quinoa Salad with Avocado, Pancetta, and Smoked Salmon
2 tsp Dijon mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Dash of Honey
Sea salt flakes
Freshly ground black pepper
1 packet of cooked red and white Quinoa
1 Cup tender-stem Broccoli, cut into small florets and blanched
8oz of Echo Falls Smoked Salmon
1 small Avocado, peeled and diced
1/2 cup frozen Edamame beans or peas
4 Green Onions, finely chopped
A handful of Parsley leaves
A handful of Mint
2 small punnets Salad Cress, snipped
4 Eggs, boiled
4 rashers crispy Pancetta
- Whisk Dijon mustard and red wine vinegar together in a bowl, then whisk in the olive oil and honey and seasonings.
- Add the cooked quinoa along with the broccoli, smoked salmon, avocado, edamame, and spring onions, then toss everything together.
- Add the herbs and cress and toss again. Top with a warm boiled egg and some crispy Pancetta.
Photography and Recipe Credit: www.WildAlaskaSeafood.org