Salmon Quinoa Salad
This Salmon Quinoa Salad blends the rich flavors of baked salmon with the nuttiness of quinoa and fresh vegetables, topped with a light lemon dressing, making it a perfect dish for a healthy and satisfying meal.
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups water (for cooking quinoa)
- 2 salmon fillets (approximately 6 ounces each)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 avocado, diced
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
For the dressing:
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- Salt and pepper (to taste)
Instructions
Cook the Quinoa:
- Rinse quinoa under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Prepare the Salmon:
- Preheat the oven to 400°F (200°C).
- Place salmon on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
- Bake for 12-15 minutes or until cooked through and flaky.
Prepare the Salad Components:
- While the quinoa and salmon are cooking, prepare the cherry tomatoes, cucumber, red onion, and avocado.
Make the Dressing:
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper.
Assemble the Salad:
- In a large bowl, combine cooked quinoa, vegetables, and feta cheese.
- Flake the cooked salmon and add to the salad.
- Drizzle the dressing over the salad and toss to combine.
- Garnish with chopped parsley.