Description
Enjoy the flavors of the Mediterranean with this wholesome Greek Salmon Quinoa Salad. This vibrant and nutritious dish features flaked salmon, quinoa, fresh veggies, and a zesty dressing, making it a perfect main course for a light and satisfying meal.
Ingredients
Scale
Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or broth
Salad:
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Dressing:
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
Instructions
- Cook the Quinoa: Combine quinoa and water/broth in a saucepan. Boil, then simmer for 15 minutes. Fluff with a fork and let cool.
- Cook the Salmon: Season fillets with salt and pepper. Cook in olive oil over medium heat for 3–4 minutes per side. Flake into chunks.
- Prepare the Salad: In a bowl, mix quinoa, tomatoes, cucumber, onion, olives, feta, and parsley.
- Make the Dressing: Whisk lemon juice, vinegar, olive oil, and oregano. Pour over the salad, add salmon, and toss gently.
Notes
- This salad stores well in the fridge for up to 2 days.
- Experiment with grilled chicken or chickpeas as protein alternatives.
- Enhance with avocado for creaminess or spinach for added greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg
