Spiced Salmon Skewers , Quinoa Chickpea salad

Name: Spiced Salmon Skewers , Quinoa Chickpea salad
Cook time: 20 min
Total time: 20 min
Yield: 4 serving
Ingredients: 4 pieces Salmon and wooden skewers; 1 Tablespoon smoked paprika; 1 Tablespoon ground cumin; 1 teaspoon ground oregano; 20 ml maple syrup; 20 ml lemon juice; 20 ml soy sauce; 40 ml tomato sauce; 180 gm dry quinoa-; 400 gm chickpeas drained; 1 cup Lebanese cucumber; 1 cup red capsicum; 1 cup chopped coriander leaves and stalks; 100 gm pinenuts; 50 gm sunflower seeds ( or pepita seeds; 1 Tablespoon ground cumin; 40 ml lemon juice; 40 ml olive oil; salt; 125 ml water; 80 ml chickpea water; 20 ml lemon juice; 1 teaspoon Dijon mustard; 250 ml oil; 1/2 teaspoon salt; 60 ml tomato sauce

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
20 mins
Servings
4
Course
Others
Cuisine
gluten-free

Spiced Salmon Skewers , Quinoa Chickpea salad

Iris Warren

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This is a really quick dish to make. The thing that takes the longest is boiling the quinoa. full Stop. Cook it on the BBQ or the stove top.

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Ingredients

Servings

Marinade

4 pieces Salmon and wooden skewers
1 Tablespoon smoked paprika
1 Tablespoon ground cumin
1 teaspoon ground oregano
20 ml maple syrup 1 Tablespoon
20 ml lemon juice 1 Tablespoon
20 ml soy sauce 1 Tablespoon
40 ml tomato sauce 2 Tablespoons

Quinoa Salad

180 gm dry quinoa- 1 cup, cooked in nice salty water
400 gm chickpeas drained ( save the water 1 can)
1 cup Lebanese cucumber chopped into small dice
1 cup red capsicum diced
1 cup chopped coriander leaves and stalks
100 gm pinenuts or toasted almonds
50 gm sunflower seeds ( or pepita seeds 1/2 cup)
1 Tablespoon ground cumin
40 ml lemon juice 2 Tablespoons
40 ml olive oil 2 tablespoons
salt
125 ml water ½ cup

Chickpea mayonnaise

80 ml chickpea water 4 Tablespoons
20 ml lemon juice 1 Tablespoon
1 teaspoon Dijon mustard
250 ml oil 1 cup
1/2 teaspoon salt
60 ml tomato sauce ketchup

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Instructions

Cook the quinoa in boiling water. Drain and cool.
!Make the Mayonnaise - recipe link below. You'll need a jug and a stick blender.
Thread the salmon onto skewers and dip the meat into the marinade. Try to leave the skin side free. Set aside.
Mix the quinoa, cucumber, capsicum, coriander, lemon, chickpeas, cumin and olive oil and a 1/2 teaspoon salt. Mix well. Put the salad onto a platter or plate.
Heat the grill pan or BBQ till very hot. Paint the skin of the Salmon with olive oil (or use olive oil spray). Put them skin side down on the pan and leave till you can see the salmon is starting to look light pink on the side. Carefully run a egg flip under the Salmon trying not to break the skin. Turn and cook for 5 minutes on the underside. Take the salmon off the grill and put onto the salad platter or individual plates.
Add a cup of water to the left over marinade and add to a small pot or the pan you are already cooking in. No need to wash it !. Add the marinade, bring up to the boil and then take off the heat. Pour over the salmon.
Serve the Salmon with chickpea mayonnaise it's amazing. JUST STIR 2 Tablespoons of tomato sauce into the mayonnaise to make it pink.