RHODES

This is a handy lunch that you can pop in a container and take with you to work. Cooking the salmon and quinoa the night before means it is quick to put together in the morning.
Salmon is rich in omega 3 essential fatty acids and quinoa is also a protein source, along with the beans. Note that soy sauce and tamari are both high in sodium content, so do leave off the dressing if restricting your salt intake.

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Main salad ingredients

• 1 cup mixed green leaves (rocket/spinach/watercress)

• Half an avocado, sliced

• 1 cooked salmon fillet

• Half a cup podded cooked edamame beans

• Half a cup cooked and cooled quinoa

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Dressing ingredients (optional):

• Half a tablespoon tamari or soy sauce

• 1 teaspoon lemon or lime juice

• 1 teaspoon toasted sesame oil

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Method

1. Bake the salmon fillet and boil the quinoa the night before and refrigerate once cooled till morning.

2. Assemble all the main salad ingredients in a container in the morning and combine the salad dressing ingredients in a small pot with an airtight lid.

3. Pour the dressing over the salad just before serving.​

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