Recipe: Quinoa salmon cakes

With its gluten free and low-GI properties - it won't cause a spike in blood sugar - quinoa is fast becoming a superfood in its own right. Here is a delicious recipe guaranteed to ensure that you reap its benefits...

Quinoa salmon cakes - serves 4

What you will need:
2 x 213g tins of salmon - flaked and boned
100g of prepared quinoa
2 eggs - beaten
Zest of one lemon
2 x garlic cloves - crushed
40g of green peppers - chopped
Sea salt
1 tsp of freshly ground black pepper
2-3 tbsp of olive oil
1 lemon - cut into wedges
Watercress

What to do:
• put the quinoa, salmon, garlic, eggs, lemon zest, peppers and black pepper into a bowl
• season using sea salt and mix well
• once thoroughly mixed, separate the mixture to create 8 patte-like shaped portions
• place on to a plate and allow to chill in the fridge for 15 minutes
• heat the olive oil in a pan and fry the cakes for 4 minutes on each side until thoroughly cooked - avoid overcrowding the pan by cooking the cakes in batches
• remove from heat and serve with watercress and lemon wedges.

Remember that as quinoa contains all 9 essential amino acids, this complete protein's nutritious versatility will benefit everyone's diet - including vegans who struggle to obtain dietary protein from plant based food sources. Incorporating salmon - an oily fish bursting with vitamins, minerals and omega-3 fatty acids - into the dish is also a fantastic way to ensure that you consume one of your two (at least) recommended portions of fish per week.