Very dark maple and ginger smoked salmon salad
Ingredients
- 1 cup quinoa
- 1-3/4 cup water
- 225 grams smoked salmon
- 1 pomegranate, de-seeded
- 4 cups arugula
- 4 radishes, thinly sliced
- 1 fresh pear, sliced
- 1/4 cup very dark maple syrup
- 2 tablespoons freshly grated ginger
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons sherry vinegar
- Salt and pepper
Directions
- In a bowl, combine the maple syrup, dijon, olive oil, salt, pepper, sherry vinegar and ginger and whisk until combined and put to the side.
- Combine water and quinoa in a pot, and bring to a boil then lower to a simmer. Cover and cook for 15 minutes until water is absorbed. Let cool.
- In a bowl, combine the arugula, cold quinoa, salt, pepper, radish, pomegranate, pear and toss with the maple vinaigrette. Top with thin layers of smoked salmon.
