Description
A vibrant, healthy salad combining tender poached salmon, fluffy quinoa, fresh veggies, and a zesty lemon vinaigrette. Perfect for a quick, nourishing meal that feels fancy and satisfies everyone.
Ingredients
2 cups uncooked quinoa
1 (12-ounce) salmon fillet
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and black pepper to taste
Instructions
Rinse quinoa under cold water. In a pot, combine quinoa with 2 1/2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
In a separate pan, poach salmon: Add 2 cups water, lemon juice, and garlic to a saucepan. Bring to a gentle simmer. Add salmon fillet, cover, and cook for 8-10 minutes until flakes easily with a fork. Let cool slightly and flake into bite-sized pieces.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and dill. Add flaked salmon and gently toss.
Whisk olive oil with salt and pepper to create a simple dressing. Pour over the salad just before serving.
Notes
For extra flavor, add 1/8 teaspoon paprika to the poaching liquid.
Store leftovers in an airtight container for up to 2 days (keep salmon separate if planning to reheat).
Try adding avocado slices or lemon zest for a creamier texture.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg