- Rinse the quinoa, then cook it in twice its volume of water with the dried onion. Fifteen minutes lidded, five off the heat.
- Dressing in the bowl: mustard, lemon, oil, pepper.
- Warm quinoa into the dressing.
- Drained sweetcorn and sliced gherkins through it.
- Salmon in large flakes on top, folded once. Tinned salmon breaks down to paste if stirred, and the bones are soft enough to eat and worth keeping for the calcium.
Cold this makes a genuinely good lunch the following day if you have refrigeration. Without it, eat it now: see cooling and keeping cooked food.
Serves 2.