Smoked mackerel and quinoa salad

Oily fish is a great source of EPA and DHA – key anti-inflammatory compounds. This easy salad is a quick way to get one of your recommended 3 portions per week.

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Ingredients
Servings
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Ingredients
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Instructions
  1. Rinse the quinoa under running water before cooking to reduce bitterness, then add to a saucepan and cover with boiling water, add the stock cube to flavour and simmer for 10-15 minutes until just tender then drain.
  2. Break up the mackerel into bite size pieces and add to the quinoa along with the chopped pepper, capers and avocado, season with salt and pepper and stir well.
  3. Mix the dressing ingredients together and drizzle over the salad.
  4. That’s it! Serve on a bed of rocket leaves.
Recipe Notes

Tip – you can try using smoked trout, cooked salmon or even tinned tuna for this recipe if it’s handy.

Want more recipes? See all our anti-inflammatory lunch recipes


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