Description
A nourishing, protein-packed salad featuring gently poached salmon, fluffy quinoa, and fresh vegetables, dressed in a zesty lemon vinaigrette for a light yet satisfying meal.
Ingredients
2 salmon fillets (6 oz each)
1 ½ cups quinoa (uncooked)
1 cup cherry tomatoes (halved)
½ cup red onion (thinly sliced)
¼ cup fresh parsley (chopped)
2 tbsp olive oil
1 lemon (juiced, ~2 tbsp)
1 tsp honey
¼ tsp salt
¼ tsp black pepper
Instructions
In a medium pot, bring 3 cups water to a simmer. Add quinoa, reduce heat to low, cover, and cook for 15 minutes until fluffy.
While quinoa cooks, gently poach salmon: In a shallow pan, combine 4 cups water with 1 tbsp lemon juice and ½ tsp salt. Add salmon, cover, and cook over medium-low heat for 10 minutes until flaky.
Meanwhile, whisk olive oil, remaining lemon juice, honey, salt, and pepper for the vinaigrette.
Fluff cooked quinoa, then mix with cherry tomatoes, red onion, and parsley. Top with cooled salmon and drizzle with vinaigrette.
Notes
For a make-ahead option, store components separately and assemble before serving.
Substitute salmon with halal-certified chicken or firm tofu for a vegetarian version.
Use any seasonal vegetables (bell peppers, cucumber, or arugula) for variation.