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Quinoa salade met makreel, paddenstoelen en avocado

Salad is a popular dish for those trying to lose weight. I'm not a huge salad fan myself, unless it's easy to make and also very satisfying. This quinoa salad with mackerel, mushrooms and avocado is incredibly filling. Quinoa is 100% gluten-free and a good alternative to grains, also because it's rich in protein. With all the minerals and fiber it contains, you'll stay full for a long time, which makes this superfood salad a great option for dinner.

Recipe

Quinoa salad with mackerel, mushrooms and avocado

This superfood salad is gluten-free, high in protein and healthy fats. It's also very filling thanks to all the fiber it contains.

Course Main course
Kitchen Dutch
Servings 1/2

Preparation time

Preparation time 10 min
Total 10 min

Equipment

  • Sieve
  • Frying pan
  • Cutting board
  • Knife
  • Saucepan
  • Spoon
  • Plate

Ingredients

  • 100 g quinoa
  • 100-200 g mushrooms
  • half an avocado
  • 100 g smoked mackerel
  • 100 g canned lentils (pre-cooked)
  • 75 g salad mix
  • pinch of garlic powder
  • pinch of salt

Quinoa salad with mackerel, mushrooms and avocado

    1. Rinse the quinoa thoroughly and cook it with about 150 ml of water for 8 minutes.
    2. Sauté the mushrooms in a frying pan with a little garlic and salt until nicely browned, about 7–8 minutes.
    3. Dice half an avocado.
    4. Meanwhile, arrange the salad leaves on a plate. Rinse the lentils as well until they stop foaming. Then distribute the pieces of mackerel, the avocado and the lentils over the salad. When the quinoa is cooked, spoon it over the rest of the plate.
    5. Finally, spread the mushrooms over the quinoa and your healthy salad is ready!

This quinoa salad with mackerel, mushrooms and avocado is a nutritious and quick meal. The combination of protein, healthy fats and fiber makes it a balanced dish you can enjoy at any time of day.

Feel free to vary the mushrooms to your taste, such as shiitake or oyster mushrooms. The smoked mackerel gives the dish a lovely savory note that pairs well with creamy avocado and nutty quinoa.