This lunch pot is a delicious, nutritious, and quick packed lunch that'll make your work days that much easier!
If radishes aren't your thing then you could easily replace them with some shaved carrot or sweetcorn.
I always recommend to scoop the seeds from the cucumber so that nothing gets soggy!
This makes enough for two portions.
Ingredients
- 2 tbsp half-fat soured cream
- 2 tbsp lemon juice
- ½ pack dill, finely chopped
- 250g pouch ready-to-eat quinoa
- ½ cucumber, halved and sliced with the seeds scooped out
- 4 radishes, finely sliced
- 100g smoked salmon, torn into strips
Instruction
- In a bowl, mix together the soured cream and lemon juice and then stir in most of the chopped dill, setting aside a small amount for garnish.
- In another bowl, mix the ready-to-eat quinoa with the sliced cucumber and radishes. Add half of the dressing to the mixture, stir well and season to taste.
- Top the quinoa mixture with smoked salmon strips and sprinkle with the remaining dill.
- Pour the remaining dressing into a small container. Drizzle it over the lunch pot just before serving to enjoy maximum freshness.
