Salmon & Quinoa Salad
A refreshing and nourishing salad with flaked salmon, mixed greens, and quinoa tossed with fresh herbs, cherry tomatoes, cucumber, and a lemon-olive oil dressing.
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.