Salmon, roasted pepper & quinoa salad

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200g quinoa

2 large roasted red peppers, cut into strips

1 tsp smoked paprika

800g tinned butter beans, drained and rinsed

100g rocket leaves

1 tbsp French vinaigrette

2 sprigs of flat leaf parsley, leaves picked and chopped

Salt and black pepper

180g cooked salmon, flaked

Cook the quinoa according to packet instructions and set aside to cool, fluff with a fork.
Toss the peppers in the paprika and set aside.
Mix the beans, peppers, rocket, vinaigrette, and parsley together, taste and season with salt and black pepper.
Add the quinoa to a serving bowl or plate, top with the bean salad, and scatter the flaked salmon over the top.

Per serving: 386kcals, 9g fat (1.5g saturated), 53.3g carbs, 2.3g sugars, 23.4g protein, 9g fibre, 0.754g sodium

By easyFood