


Salmon Quinoa Risotto
(serves 4)
INGREDIENTS
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3 cups cooked white quinoa, cooled
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1 large onion
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6 chestnut mushrooms
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3 tblsp butter
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Feta cheese
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2 tblsp crème fraiche
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Black pepper
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2 tblsp olive oil
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2 salmon fillets
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4 tblsp lemon juice
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3/4 cup white wine
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2 garlic cloves
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2 tsp oregano
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pinch salt
METHOD
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Cook quinoa in a large pot of hot water for about 20 minutes (check pack instructions) put enough water in to start with or it evaporates quickly and will burn
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Chop onions and fry in olive oil until translucent, about 5 minutes
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While onions are cooking, steam the salmon fillets for about 5 minutes, until cooked and flaky, remove from steamer, remove skin and gently pull into pieces
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In a bowl mix the quinoa and lemon juice
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Chop mushrooms and saute in 2 tblsp butter and black pepper for about 2 minutes then add crushed garlic, oregano, salt and white wine, cook for about 5 minutes until liquid reduces
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Add the mushroom mix to the quinoa mix, salmon pieces, onion and cook for a further 3 minutes, for the flavours to mix, add the extra tblsp of butter
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When finished, mix in the crème fraiche and dish out into bowls, top with crumbled feta and serve