Miso Salmon & Tenderstem Quinoa Salad
The inspiration for this recipe came from one on BBC Good Food, Only the one on there uses boiled eggs instead of salmon, making it vegetarian. They recommend it as a healthy lunch box suggestion that you can eat cold. I served this one hot, but it would work either way. Mixing miso paste with lime juice makes it go runny and gives a richness to the dish, while also keeping it moist. The sliced up radishes add a pleasant crunch. It is a fabulously quick, easy and tasty meal, great for summer evenings when you don’t have much time and don’t want to stand for ages over a hot stove.