In the pursuit of a meal that marries both flavor and health, the Salmon and Quinoa Salad stands as a testament to simple, yet profound culinary elegance. Ideal for the discerning palate of seniors and all who cherish a nutritious lifestyle, this dish weaves together the rich tapestry of wholesome ingredients into a refreshing experience.
The heart of the salad, tender salmon, is a revered source of omega-3 fatty acids, vital for brain and heart health. Accompanied by quinoa, the powerhouse seed that serves up all nine essential amino acids, this pairing forms a complete protein ensemble. Together, they lay a solid foundation of nutrition.
The dish is brought to life with a burst of color and crunch from cherry tomatoes and cucumbers. These garden-fresh additions are not only a delight for the senses but are also packed with hydration and vitamins. A bed of mixed greens offers a lush backdrop, rich in fiber and nutrients, while finely chopped red onions introduce a mild, zesty note that completes the salad’s vibrant character.
But what truly sets this salad apart is the dressing—a light, zesty drizzle of olive oil and lemon juice. This duo complements the salad with a delicate balance of richness and tang, enhancing the natural flavors without overwhelming them. A garnish of fresh dill and parsley adds a final touch of greenery and a hint of herby freshness.
This Salmon and Quinoa Salad is more than just a recipe—it’s a celebration of balanced eating, where each ingredient is chosen for both its taste and health benefits. Perfect as a light lunch or a sophisticated dinner, it’s a versatile dish that’s as fitting for a quiet meal at home as it is for a festive family occasion.
Indulge in the harmony of this Salmon and Quinoa Salad, where every forkful promises a journey of taste and nourishment.
Salmon & Quinoa Salad
Equipment
- Mixing Bowl
- Baking Sheet
- Salad Tossers
Ingredients
- 1 cup Cooked Quinoa
- 2 cups Mixed Greens
- 8 oz Cooked Salmon (Large Fillet)
- 1/2 cup Cherry Tomatos Halved
- 1/2 Cucumber Diced
- 1/4 Red Onion Finely Chopped.
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Dill Chopped
- 1 tbsp Fresh Parsley Chopped
- Sal & Pepper (to taste)
Instructions
- Prepare the quinoa according to package instructions and let it cool.
- If the salmon is not pre-cooked, season it with salt and pepper, and bake at 375°F for 10-12 minutes or until flaky.
- In a large bowl, combine the cooled quinoa with diced cucumber, cherry tomatoes, and red onion.
- On a serving plate, lay a bed of mixed greens.
- Gently flake the salmon and arrange it on top of the quinoa mixture.
- Garnish the salad with fresh dill and parsley.
- Drizzle with olive oil and lemon juice just before serving.
Notes
- Feel free to substitute with your favorite types of greens or herbs.
- For a non-dairy option, omit feta cheese.
- The salad can be refrigerated for up to two days.
