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Salmon and Quinoa Salad

Jen Paleracio
Easy to make, packed with flavors that will keep you coming back.
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Prep Time 15 minutes
Total Time 17 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Medium pot
  • Strainer
  • Large mixing bowl
  • Spatula
  • Measuring cups and spoons

Ingredients
  

SALAD

  • 1 can salmon (6 oz.)
  • 2 cups cherry tomatoes, halved. If using Roma tomatoes, remove the seeds and dice.
  • 4 stalks green onions, chopped
  • 2 cups cooked quinoa
  • Fresh cilantro for garnish

DRESSING

  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated
  • 1 teaspoon Srirach, or chopped chili pepper
  • Salt and pepper to taste

Instructions
 

  • Prepare the Quinoa:
    Rinse 1 cup of quinoa under cold water using a fine-mesh strainer.
    In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt.
    Lower the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
    Remove from heat and fluff with a fork. Allow it to cool.
  • Prepare the Salad:
    In a large mixing bowl, combine the canned salmon, chopped tomatoes, green onions, and cooked quinoa.
  • Make the Dressing:
    In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, grated garlic, and Sriracha. Season with salt and pepper to taste.
  • Combine and Serve:
    Pour the dressing over the salad and toss gently to combine.
    Garnish with fresh cilantro before serving.
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