Happy Friday, friends! How has your week been? Mine was nice and warm despite the heavy rains and storms. I have been watching the news, and my heart hurts seeing all the tragedies and destruction caused by the tornadoes. I hope you and your loved ones are safe! My prayers and thoughts go out to those affected by the tornadoes, especially those in Texas, Oklahoma, Kansas who experienced numerous tornadoes this month.

Today, I am going to share with you a very simple quinoa salad with salmon. The dressing in this salad makes all the difference though – quick and easy to make and yet it has a sophisticated taste. The flavor is truly amazing – white wine vinegar, water, coconut sugar, garlic and jalepeno slices are mixed together and cooked for couple of minutes on the cooktop. It adds a really nice sweet tangy taste to the salad and pairs well with the salmon.

You can cook the quinoa ahead of time and store it in the fridge. That way it won’t take you but 15 – 20 minutes to prepare this meal the next day. This recipe makes enough for 4 people.

What you need

1 (8 oz) wild salmon fillet

1 tsp salt, divided

1/2 tsp freshly ground black pepper, divided

1/4 tsp garlic powder

1 Tbsp extra-virgin olive oil

1 1/2 cups cooked quinoa (about 1/2 cup uncooked)

1 cup cherry tomatoes, halved

1/2 European cucumber, quartered lengthwise and thinly sliced crosswise

1/2 large red onion, diced

1/2 cup chopped fresh basil leaves

Dressing

1/4 cup white wine vinegar, plus more for drizzling (optional)

1/4 cup water

1 Tbsp coconut sugar (or you can use honey)

2 garlic cloves, smashed

2 Tbsp jalepeno slices

coarse salt and freshly ground pepper

 Preparation

Wash quinoa thouroughly and cook according to package instructions. Wash vegetables and chop/dice them.

quinoa salad with salmon1

Sprinkle salmon evenly with 1/4 tsp salt,  1/8 tsp freshly ground black pepper and 1/4 tsp garlic powder. Place salmon on  a foil lined baking sheet and broil  for about 10 minutes.quinoa salad with salmon

For the dressing, I used the dressing recipe from the Grilled Chicken with Zucchini, Radish and Cherry Tomato Relish. Combine vinegar, water, sugar (or honey), garlic, jalepeno slices, and 3/4 tsp salt and 1/4 tsp freshly ground black pepper in a small saucepan, and bring to a boil. Remove from heat.

quinoa salad with salmon

When salmon is done, flake fillet with a fork into small chunks.

Combine cooked quinoa, halved cherry tomatoes, diced cucumber and onion, chopped basil leaves and salmon, in a large mixing bowl. Season with the remaining salt and freshly ground black pepper. Drizzle with olive oil and with the salad dressing on top, and toss gently to combine.

quinoa salad with salmon

Serve warm. Enjoy!
quinoa salad with salmon

quinoa salad with salmon

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Quinoa Salad with Salmon

5.0 from 2 reviews
Quinoa Salad with Salmon
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 (8 oz) wild salmon fillet
  • 1 tsp salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ tsp garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups cooked quinoa (about ½ cup uncooked)
  • 1 cup cherry tomatoes, halved
  • ½ European cucumber, quartered lengthwise and thinly sliced crosswise
  • ½ large red onion, diced
  • ½ cup chopped fresh basil leaves
Dressing
  • ¼ cup white wine vinegar, plus more for drizzling (optional)
  • ¼ cup water
  • 1 tsp coconut sugar (or you can use honey)
  • 2 garlic cloves, smashed
  • 2 tbsp jalepeno slices
  • coarse salt and freshly ground pepper
Instructions
  1. Sprinkle salmon evenly with ¼ tsp salt, ⅛ tsp freshly ground black pepper and ¼ tsp garlic powder. Place salmon on a foil lined baking sheet and broil for about 10 minutes.
  2. Combine vinegar, water, sugar (or honey), garlic, jalepeno slices, and ¾ tsp salt in a small saucepan, and bring to a boil. Remove from heat.
  3. When salmon is done, flake fillet with a fork into small chunks.
  4. Combine salmon, cooked quinoa, halved cherry tomatoes, diced cucumber and onion, and chopped basil leaves in a large bowl. Season with the remaining salt and freshly ground black pepper. Drizzle with olive oil and with the salad dressing on top, and toss gently to combine. Serve warm. Enjoy!

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