Description
A nutritious dish that combines salmon with quinoa and fresh vegetables, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 pound salmon fillet
- 2 cups spinach
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and then combine it with water in a pot. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- Season the salmon fillet with salt and pepper. Grill or bake the salmon at 375°F (190°C) for about 15-20 minutes until cooked through and flaky.
- Combine the cooked quinoa, spinach, cucumber, cherry tomatoes, and red onion in a large bowl.
- Flake the cooked salmon and add it to the salad.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss until everything is well combined.
- Serve chilled or at room temperature.
Notes
Make sure to rinse the quinoa before cooking. You can use canned salmon for a quicker alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg