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.
Combine vinegar, water, sugar (or honey), garlic, jalapeno slices, and 3/4 tsp salt in a small bowl.
When salmon is done, flake fillet with a fork into small chunks.
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 or cold. Enjoy!
Depending on the thickness of your salmon fillets, you may need to adjust your cooking time. The salmon is cooked when it easily flakes with a fork.
Be sure to rinse your quinoa before you cook it. It can sometimes have a bitter taste otherwise.
You can also freeze cooked quinoa. Simply let it cool and place in a container or freezer bag. Thaw it in the fridge overnight before using.
Quinoa Salad with Salmon
Amount Per Serving (263 g)
Calories 373Calories from Fat 100
% Daily Value*
Saturated Fat 1.5g8%
Polyunsaturated Fat 9.6g
* Percent Daily Values are based on a 2000 calorie diet.