Prep time: 25-35 minutes, Cook time: 10-15 minutes, Serves: 4

Ingredients for salad:
¾ cup uncooked quinoa
½ cup grated carrots
½ cup chopped capsicum
¼ cup chopped parsley
¼ cup chopped coriander
1 Spanish onion
1 tsp of lemon juice
1 tsp of lime juice
1 tbsp orange juice
2 garlic cloves
1 tbsp tamari soy sauce
2 tbsp olive oil
1 tsp fresh ginger
1 tsp of fresh chilli
1-2 tbsp sheep’s milk yoghurt

• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp of lime juice
• 1 tsp lime zest
• 1 tbsp orange juice
• 1 tsp orange zest
• 1 tsp of lemon juice
• 1 tsp of lime juice
• 1 tbsp orange juice
• 4x 150-200 grams salmon

Method:
Rinse quinoa and drain. Add 1½ -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine well.

Place all the citrus dressings in a bowel including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle.

Serve salmon on a bed of the Quinoa salad and a dollop of sheep’s milk yoghurt.

Utensils:

• Chopping board
• Mixing bowl
• Small bowl for ingredients
• Frying pan
• Pan for the quinoa
• Measuring spoons
• Lemon juicer
• Lemon zester
• Grater