Preparation time 10 min
- ½ cup quinoa
- 1 to 2 cans of Merkén Geomar smoked salmon
- 1 cup cherry tomatoes cut in half
- 1 cucumber
For the Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoons honey
- Virgin olive oil
- Lemon juice
- Salt and pepper to taste
Cook the quinoa in a pot with 1 cup of boiling water for 15 minutes, until the grains increase in size and become translucent. Remove, strain and let cool.
While the quinoa is cooling, cut the tomatoes in half, the cucumbers in quarters and reserve.
For the dressing, add the olive oil, balsamic vinegar, honey, salt and pepper and lemon juice in a bowl. Mix well and reserve.
Finally, in a salad bowl put the Geomar Salmon, quinoa, parsley, tomatoes and cucumber. Season with the dressing.