Gravlax with Quinoa and Dill
A quick and elegant plate of cured salmon over fluffy quinoa, brightened with dill, cherry tomatoes, capers, and crispy bacon bits. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 cup quinoa
- 2 cups water
- 8 oz gravlax (or smoked salmon)
- 1 cup cherry tomatoes
- 2 tbsp capers
- 2 tbsp bacon bits
Instructions
- 1
Rinse the 1 cup quinoa in a fine sieve. In a small pot, combine quinoa and 2 cups water; bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
- 2
While quinoa cooks, halve the 1 cup cherry tomatoes and chop the fresh dill (about 2 tbsp). Set aside.
- 3
Fluff the cooked quinoa with a fork and season with salt and pepper to taste. Divide quinoa between two plates.
- 4
Arrange the 8 oz gravlax slices over the quinoa. Scatter the halved tomatoes, 2 tbsp capers, and 2 tbsp bacon bits on top.
- 5
Garnish with the chopped dill and serve immediately.
Tools you’ll need
- fine sieve
- small pot with lid
- fork
- knife
- cutting board
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