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Salmon & beetroot salad with toasted quinoa, watercress, seaweed and seeds.
Slice the radishes and chop the beetroot. Place the radishes in a small bowl with the vinegar and place to the side to allow them to pickle slightly.
Cook the quinoa and then lightly fry with the mixed seeds until golden.
Remove from the heat and stir in the beetroot and radishes.
Spread your serving plates with a handful or two of fresh watercress and spoon the quinoa on top.
Top with crispy seaweed and smoked salmon before serving.
Cook along with #CookingSuperstar Chyuen