Description
A refreshing and nutritious Salmon Quinoa Salad combining fluffy quinoa, crisp vegetables, fresh herbs, flaky canned salmon, and tangy feta cheese, all tossed in a zesty lemon-garlic dressing. This salad is perfect for a quick, healthy meal or light lunch with balanced protein, fiber, and flavor.
Ingredients
Grains & Protein
- 1 cup dry quinoa (yields about 3 cups cooked)
- 2 6-ounce cans skinless and boneless salmon (drained)
Vegetables & Herbs
- 1 medium cucumber (peeled and diced)
- 1 bell pepper (diced)
- ½ cup chopped parsley
- ½ cup chopped mint
- 1 small shallot (diced)
- 1 clove garlic (minced)
Dairy
- ½ cup crumbled feta cheese
Dressings & Seasonings
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (from 1 large lemon)
- ¼ teaspoon fine sea salt (more to taste)
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook the Quinoa: Combine 1 cup dry quinoa with 2 cups water in a saucepan. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 10 to 15 minutes until the quinoa absorbs the water and becomes tender. Remove from heat and let it stand uncovered for a few minutes, then fluff with a fork to separate the grains.
- Prepare Vegetables and Salmon: While the quinoa cooks, peel and dice the cucumber, dice the bell pepper, chop the parsley and mint. Open and drain the canned salmon, flaking it into pieces if necessary. Dice the shallot.
- Make the Dressing: In a mixing bowl or measuring cup, whisk together diced shallot, extra virgin olive oil, lemon juice, minced garlic, fine sea salt, and freshly ground black pepper to create a flavorful dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and fluffed quinoa, diced cucumber, bell pepper, parsley, mint, crumbled feta cheese, and flaked salmon. Stir gently to mix all ingredients evenly.
- Toss with Dressing: Whisk the dressing once more to ensure it’s well blended, then pour it over the quinoa mixture. Stir thoroughly to coat all ingredients with the tangy dressing.
- Chill or Serve: Enjoy the salad immediately for a fresh taste, or refrigerate for about an hour to let the flavors meld together and serve chilled.
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Notes
- For a nuttier flavor, toast the quinoa in the saucepan for a few minutes before adding water.
- You can substitute fresh salmon or canned tuna if preferred, but adjust cooking accordingly.
- Feel free to add avocado slices or cherry tomatoes for extra texture and flavor.
- This salad can be stored in the refrigerator for up to 2 days, but it’s best fresh.
- Adjust salt and pepper to taste if serving to those on low sodium diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
