Quinoa, Beetroot and Hot Smoked Salmon Jar Salads
Photography by Aaron McLean.
Jar salads not only look fantastic but are ideal for serving on hot summer days. They stack easily in the chilly bin and the ingredients stay fresh and crisp.
INGREDIENTS
¾ cup white quinoa, well rinsed in a fine sieve
3 medium beetroot, cooked
2 cups thinly shaved red cabbage
300 grams hot smoked salmon
2 medium zucchini, cut into long thin strips
2 cups baby salad leaves
Dressing
1 medium cooked beetroot from above, chopped
1 clove garlic, crushed
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ cup freshly squeezed orange juice
sea salt and ground pepper
4 x 2½ cup capacity jars with lids
METHOD
Dressing: Place all of the ingredients in a food processor and blend until smooth. Season well.
Salad: Put the quinoa in a medium saucepan with 1½ cups of water and a pinch of salt. Cover and bring to the boil then cook for 15 minutes. Take off the heat and let it sit, still covered, for 5 minutes. Fluff up with a fork, season then cool.
To assemble: Put 3 tablespoons of dressing in the base of each jar. Layer up the ingredients in the following order: red cabbage, diced beetroot, quinoa, salmon, zucchini then salad leaves. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.