1 head of broccoli
60g Frozen peas
80g Paris mushrooms
2 slices smoked salmon
4tbsp. lemon juice
4tbsp. olive oil
2 Sprigs of flat-leaf parsley
In a saucepan, cook the quinoa in 2 times its volume of salted water for 10 minutes.
Immerse your peas in a saucepan filled with boiling salted water for 2 minutes. Cool them immediately in water with ice cubes. Drain them.
Cut off the tops of your broccoli head. Dip broccoli heads in a saucepan filled with boiling salted water for 2 minutes. Cool them immediately in water with ice cubes. Drain them.
Eliminate the base of the feet of your mushrooms. Wash them and cut them into quarters.
Thin out the parsley.
Cut the salmon slices into pieces.
In a bowl, mix the lemon juice with salt and pepper. Add the olive oil while mixing.
In a salad bowl, combine all the ingredients with your vinaigrette. Divide your salad among 4 soup plates.
Tips and advice for quinoa salad:
For even more flavor, you can cook your quinoa in vegetable broth.