Serves 2

• 1 cup cooked quinoa

• 1 tsp. coconut oil

• 1 small red onion, chopped

• ½ cup peapods

• 2 handfuls bean sprouts

• 2 large Romaine lettuce leaves

• 6.3 oz. hot smoked salmon fillet

For the dressing:

• 1 tbsp. olive oil

• 1 tbsp. tamari sauce

• 1 tbsp. rice wine vinegar

• 1 tsp. grated ginger

• 1 tbsp. honey

Heat the coconut oil in a pan and stir fry the onion for about 3 mins. Then add in the peapods and cook for another 2 mins. Take the pan off the heat and stir in the bean sprouts. Now add in the cooked quinoa, season with salt and pepper and mix well.

Divide the salmon fillets into bite size pieces. Chop the lettuce and divide it between two plates, making a bedding for the salad. Now divide the quinoa between the plates and top it with the smoked salmon pieces.

Combine all the dressing ingredients and drizzle 2 tbsp. over each salad to serve.