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
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