Description
A healthy and delicious Greek Salmon Quinoa Salad, perfect for a nutritious meal.
Ingredients
Scale
- 2 fillets of salmon (about 6 ounces each)
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season salmon fillets with olive oil, salt, and pepper. Place on the baking sheet and bake for 12-15 minutes until flaky.
- Rinse quinoa under cold water. Combine with two cups of water in a saucepan; bring to a boil. Reduce heat and simmer for about 15 minutes until water is absorbed.
- In a large bowl, mix cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Drizzle lemon juice and remaining olive oil over the salad; toss gently to combine.
- Flake the baked salmon into bite-sized pieces and add to the salad before serving.
Notes
- Ensure to rinse quinoa thoroughly to remove its natural bitterness.
- Adjust lemon juice and olive oil according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg