Salmon Quinoa Risotto

(serves 4)


  • 3 cups cooked white quinoa, cooled

  • 1 large onion

  • 6 chestnut mushrooms

  • 3 tblsp butter

  • Feta cheese

  • 2 tblsp crème fraiche

  • Black pepper

  • 2 tblsp olive oil

  • 2 salmon fillets

  • 4 tblsp lemon juice

  • 3/4 cup white wine

  • 2 garlic cloves

  • 2 tsp oregano

  • pinch salt



  1. 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

  2. Chop onions and fry in olive oil until translucent, about 5 minutes

  3. 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

  4. In a bowl mix the quinoa and lemon juice

  5. 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

  6. 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

  7. When finished, mix in the crème fraiche and dish out into bowls, top with crumbled feta and serve


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