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Quinoa, black bean & blackberry salad with smoked mackerel

Quinoa, black bean & blackberry salad with smoked mackerel

By Avery Lin
10’ Prep time
20’ Cook time
30’ Total time
570 Calories
4 Serving

Summary

The blackberries here take the role usually filled by cherry tomatoes or jarred roasted peppers. give ed smith's recipe a go– you’ll be surprised how well the berries go with smoked fish.
Avery Lin 0 Followers

Step by Step

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Step 1

In a saucepan, combine the quinoa, ½ a lemon, 1 tsp sea salt flakes and 500ml cold water. Bring to the boil, then reduce the temperature and simmer for around 18 minutes until the quinoa is cooked and the water has been absorbed. Remove from the heat, cover with a clean tea towel and leave to stand for 10 minutes. Remove the lemon, squeezing in any juice from it before discarding, then stir in the beans; set aside to cool. Meanwhile, quarter the blackberries.
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Step 2

For the dressing, whisk together the olive oil, maple syrup, mustard, juice from the remaining ½ lemon and 1 tbsp lukewarm water; season. Stir ½ the dressing and the salad leaves into the quinoa along with ½ the blackberries. Divide between 4 shallow bowls, top with the remaining blackberries and flake over the mackerel. Spoon the rest of the dressing over the fish and serve with the lemon wedges.

Ingredient

  • Dijon mustard
    Dijon mustard
    1 tsp
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Maple syrup
    Maple syrup
    1 tbsp
  • Rocket
    Rocket
    100 grams
  • Lemons
    Lemons
    2
  • Quinoa
    Quinoa
    200 grams
  • Black bean
    Black bean
    400 grams
  • Blackberries
    Blackberries
    200 grams
  • Sea salt flakes
    Sea salt flakes
    1 tsp
  • Waitrose boneless hot smoked mackerel fillets
    Waitrose boneless hot smoked mackerel fillets
    210 grams
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