Dale Pinnock’s Stabilising Salmon & Quinoa Tzatziki Salad


This is a gorgeous, fresh lunch. It’s bursting with flavour, rich in nutrients, very filling, and its cooling, refreshing flavours revive your tastebuds

• 50g quinoa
• 1/4 cucumber, very finely chopped
• 1 small bunch fresh mint, leaves coarsely chopped
• 150g live probiotic yoghurt
• 1 bunch fresh parsley, finely chopped
• 1 salmon fillet, cooked
• sea salt
• black pepper

1 Put the quinoa in a saucepan and cover with boiling water. Bring to the boil, reduce the heat and simmer for 10–15 minutes, until tender. Drain well.
2 Mix together the chopped cucumber, mint and yoghurt to make a creamy tzatziki. Season with salt and pepper.
3 Stir the parsley into the cooked quinoa. Season with salt and pepper and transfer to a lunchbox.
4 Place the salmon fillet on top and smother with the tzatziki. Store in the fridge until eating.

Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day


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