Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon

Author: The Alaska Seafood Marketing Institute

Ingredients

• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Dash of honey
• Sea salt flakes
• Freshly ground black pepper
• 1 packet of cooked red and white quinoa
• 1 cup tender-stem broccoli, cut into small florets and blanched
• 1-2 packages of Popsie’s Wild Caught Smoked Salmon, flaked into bite sized pieces
• 1 small avocado, peeled and diced
• 1/2 cup frozen edamame beans or peas
• 4 spring onions, finely chopped
• A handful of parsley leaves
• A handful of mint
• 2 small punnets salad cress, snipped
• 4 eggs, boiled
• 4 rashers crispy Pancetta