Description
A delicious and healthy Greek Salmon Quinoa Salad recipe that is perfect for a light and satisfying meal. This Mediterranean-inspired salad features grilled salmon, fluffy quinoa, fresh vegetables, and a tangy dressing, all tossed together for a flavorful dish.
Ingredients
Scale
Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup Kalamata olives (halved)
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
Dressing:
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Salmon: Season salmon fillets with olive oil, oregano, salt, and pepper. Grill or pan-sear for 3–4 minutes per side. Flake into chunks.
- Cook Quinoa: Combine quinoa and water/broth in a saucepan. Simmer for 15 minutes. Fluff with a fork and cool.
- Assemble Salad: In a bowl, mix quinoa, tomatoes, cucumber, onion, olives, and parsley.
- Make Dressing: Whisk lemon juice, vinegar, and olive oil. Pour over salad, toss.
- Add Salmon: Fold in flaked salmon and feta. Serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- For added crunch, toss in some chopped bell pepper or toasted pine nuts.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg
