Quinoa salad with smoked salmon fillets in olive oil


2 cans of smoked salmon fillets in olive oil
½ clove garlic
1 teapoon of olive oil
5 sprigs of parsley
125g of white quinoa
2 carrots
1 small turnip
5 cabbage leaves
2 white mushrooms
Salt and pepper q.s.
½ orange
For the sauce:
Juice of ½ orange
½ lemon juice
2 teaspoons of honey / agave
2 tablespoons of olive oil


Drain the canning oil, remove the salmon fillets and season them with garlic, olive oil and parsley. Reserve.
Bake the quinoa, in a pot aside, with boiling water, place the cabbage leaves (for a few minutes to crisp).
Meanwhile, grate the carrots, break the cabbage coarsely, cut the orange wedges and the turnip (julienne type). Put everything in a bowl, add the salmon fillets with chips and mushrooms, previously passed in the pan with a little of olive oil and quinoa. Mix well the ingredients for the sauce and drizzle the salad.

Adapted from: Minha Marmita

Portal das Conservas

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