This salad can be made a day ahead and makes a healthy and delicious lunch idea.

Ingredients

1 cup	Quinoa (Main)
420 g	John West Pink Salmon, 2 x Cans, drained, bones removed and flaked (Main)
½	Red capsicums, thinly sliced
¾ cup	Frozen garden peas, blanched
1	Lebanese cucumber, diced
2 Tbsp	Fresh mint, chopped
2 Tbsp	Fresh coriander, chopped, plus extra leaves, for garnish
125 g	Tin chickpeas, drained (Main)
⅓ cup	Olive oil
½	Lemons, zest and juice
3 tsp	Moroccan seasoning

Directions

1. Cook quinoa following packet directions. Drain well. Place in a large bowl and set aside to cool slightly.
2. Add John West Pink Salmon, capsicum, garden peas, cucumber, herbs and chickpeas to quinoa.
3. Combine remaining ingredients in a screw top jar. Season to taste. Replace lid and shake until combined.
4. Toss dressing through salad and garnish with coriander leaves before serving.