125g chorizo, cut lengthways and then across into 1/2cm thick pieces
250g quinoa, cooked as per packet directions
400g can chick peas, rinsed and drained
200g green beans, cut into 5cm lengths and cooked until just tender
1 cup parsley leaves
2/3 cup whole almonds, toasted
1/3 cup ZOOSH Mighty Balsamic Splash Light
Method
COMBINE the salmon with the oil, lemon, garlic and paprika in a large bowl. Cover and refrigerate for 30 minutes
HEAT the oil in a frypan and cook the chorizo until crisp. Lift out and combine with the quinoa, chick peas, beans, parsley, almonds and dressing. Transfer to a serving platter
BARBEQUE or pan fry the salmon for 3 minutes on each side or until cooked through. Serve immediately with salad
