Hot smoked salmon grain bowl with dill yogurt

Enjoy this quick and easy smoked salmon grain bowl with beetroot, radish and cucumber. Pull it together in just 20 minutes and top with dill yogurt

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 517
  • fat 16g
  • saturates 4g
  • carbs 48g
  • sugars 0g
  • fibre 6g
  • protein 42g
  • salt 2.7g


  • 3 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 80g cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 x 250g pouches ready-cooked quinoa
  • 1 lemon, juiced
  • 200g natural yogurt
  • 1 tbsp dill, finely chopped, plus extra to garnish
  • 4 hot smoked salmon fillets, skin removed
  • 3 ready-cooked beetroot in natural juices, sliced into thin wedges


  1. Combine the vinegar and sugar with a pinch of salt in a bowl. Add the cucumber and radishes, toss to combine and set aside.

  2. Add the quinoa to another large bowl. Reserve 1 tsp of the lemon juice and pour the rest over the quinoa. Season lightly and toss to combine. Add the yogurt and chopped dill to a small bowl along with the 1 tsp lemon juice and combine. Season.

  3. Divide the quinoa between four shallow bowls and top with the salmon, beetroot and pickled vegetables. Drizzle over the yogurt and garnish with the remaining dill.

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