Quinoa and roasted salmon salad {Dairy and gluten-free}
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A hearty salad, full of crunchy textures and flavors is just the sort of meal I would prefer to eat any day of the week! This quinoa salad is loaded with fresh herbs, toasted nuts, celery, sautéed onion, dried cranberries, pomegranate seeds, roasted salmon and a simple balsamic honey dressing. It’s packed with nutrients, protein and fiber and a real crowd pleaser.
Honestly, nothing makes me happier than seeing my family, especially my mom, enjoy this salad! We both have been keeping a very strict diet for the past few years due to health issues and this is such a refreshing and fulfilling lunch.
I like to use the tri-color quinoa as it has a crunchier texture. If you don’t eat fish, crumbled feta or grilled halloumi would make a great substitute.
Quinoa and roasted salmon salad {dairy and gluten-free}
Serves 4
Cook’s notes:
Place the quinoa in a fine mesh strainer and rinse thoroughly under cold running water. This will help remove any bitter flavor from the quinoa.
I cook quinoa like pasta, it’s the easiest method and turns out perfectly fluffy every time!
This is a great make-ahead salad, perfect for lunches, BBQs and picnics. Leave out the nuts and salmon and toss them in right before serving. Best served at room temperature.
Ingredients
For the salad:
1 cup tri-color quinoa, rinsed well *see notes
2 tsp extra virgin olive oil
1 medium yellow onion, thinly sliced
2 celery stalks, cut into small dice
2 scallions, trimmed and finely sliced
1/4 cup celery leaves, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup flat-leaf parsley, finely chopped
1/3 cup dries cranberries
1/3 cup toasted, blanched, roughly chopped hazelnuts or slivered almonds
1/4 cup pomegranate seeds
For the salmon:
2 tbsp extra virgin olive oil
600 gr (21 oz) skinless salmon fillet
1/2 lemon, seeds removed and thinly sliced
Salt and freshly ground black pepper
For the vinaigrette:
3 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice
2 tsp honey
1 tsp balsamic crema (glaze)
Salt and freshly ground black pepper
Directions
Heat 1 tsp olive oil in a medium saucepan, add the rinsed quinoa* and toast, stirring constantly for 2 minutes. Add water to cover by 3 inches and bring to boil over medium-high heat. Cook for 12-15 minutes or until tender. Transfer to a fine mesh strainer and drain well for at least 30 minutes to an hour.
Meanwhile, make the roasted salmon. Preheat your oven to broil and line a large rimmed baking sheet with aluminum foil and grease with a tbsp of olive oil. Arrange the lemon slices on the prepared baking sheet, then top with the salmon fillet, drizzle the remaining tbsp of olive oil on the salmon and rub all over. Season with salt and freshly ground black pepper, place on the upper rack and roast until golden and opaque throughout, about 12 minutes. Set on the counter to cool for a few minutes and gently flake with your fingers or with a fork.
Heat remaining 1 tbsp olive oil in a small frying pan over medium heat. Sauté sliced onion until golden, then transfer to a large serving bowl. Add the drained quinoa, celery, herbs and dried cranberries.
Combine dressing ingredients in a small bowl and whisk until smooth. Season with salt and pepper.
Before serving, toss dressing with salad. Top with roasted salmon and scatter over pom seeds and nuts. xx
