Quinoa and Salmon Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - quinoa
  • - olive oil cooking spray
  • 1/4 teaspoons - kosher salt
  • 1/2 pounds - wild salmon fillet
  • 1 1/2 cups - chopped arugula leaves
  • 1 cups - cherry tomatoes
  • 1 cloves - garlic
  • 2 1/2 teaspoons - white wine vinegar
  • 2 teaspoons - extra virgin olive oil
  • - freshly ground pepper
  • 1/4 cups - crumbled reduced-fat feta cheese
  • Directions:

    1. Wash the quinoa in a fine sieve under cold running water; drain well. Coat a nonstick saucepan with cooking spray. Add the quinoa and lightly toast over medium heat for 2 minutes. Add 2 cups water and the salt. Bring to a boil, lower the heat, cover and simmer for 15 minutes or until the liquid is absorbed. Remove from heat. Fluff with a fork and place in a bowl to cool.

    2. Coat a sauté pan with cooking spray. Cook the salmon skin side up for 6 minutes over medium heat. Turn the salmon over and continue to cook until the fish is opaque and flakes easily when tested with the point of a knife. Remove from the pan and discard the skin. Cool and cut into bite-sized pieces. Add to the quinoa along with the arugula and tomatoes.

    3. Combine the garlic, vinegar, oil and a generous grinding of pepper. Toss with the quinoa salad. Top with feta. Chill and serve.

    Brief Description

    This dish marries the sweetness of salmon to the nutty taste of toasted quinoa.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Each serving contains 1,070 milligrams of omega-3 and is a great way to get in the recommended daily amount of this essential fat.

    If arugula is difficult to find, substitute baby spinach with 1 teaspoon dried tarragon.


    Sonja Kabell - sonjakabell.com

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    Posted On:

    October 21, 2015

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