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Dukkah salmon on rice and quinoa with kale and beetroot
date:Jul 08, 2014
st wilts. Add the rice and quinoa and cook, tossing, for 2 minutes or until well combine. Remove from heat. Season with salt and pepper. Arrange the rice on serving plates. Top with beetroot, labne, and sprinkle with mint and coriander. Top with salmon and sprinkle with remaining dukkah and drizzle with olive oil. Serve immediately.

08/03 15:04