Description
A refreshing and nutritious salad combining quinoa, salmon, and a variety of fresh vegetables, all dressed in a zesty lemon dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 salmon fillets
- 1 avocado, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa under cold water. In a saucepan, bring the 2 cups of water to a boil, and add the rinsed quinoa.
- Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes until fluffy.
- Season the salmon fillets with salt and pepper. In a skillet over medium heat, cook the salmon for about 4-5 minutes on each side until cooked through.
- Combine the cooked quinoa, diced avocado, cucumber, halved cherry tomatoes, chopped red onion, olive oil, and lemon juice in a large bowl.
- Mix all the ingredients gently to ensure they are well combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Best enjoyed chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg