Crunchy Quinoa and Salmon Salad

The Crunchy Quinoa and Salmon Salad is a vibrant and nutritious dish that combines the nutty flavors of quinoa with the rich, savory taste of salmon. Packed with fresh vegetables and topped with crunchy almonds, this salad not only offers a delightful texture but also a burst of flavors. The light dressing of olive oil, lemon, and Dijon mustard complements the ingredients beautifully, making it a refreshing choice for lunch or dinner. This salad can be served chilled or at room temperature, making it perfect for meal prep or as a healthy option on busy days.

For a Serving Size of Two:

Ingredients:

• 80 grams uncooked quinoa
• 150 grams flaked salmon
• 100 grams diced cucumber
• 100 grams diced bell pepper
• 50 grams halved cherry tomatoes
• 50 grams grated carrot
• 30 grams finely shredded red cabbage
• 30 grams roughly chopped roasted almonds
• 1 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley or dill, chopped for garnish

Procedure:

• Rinse the quinoa under cold water. In a saucepan, combine quinoa with 200 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
• In a large bowl, combine the diced cucumber, bell pepper, halved cherry tomatoes, grated carrot, and shredded red cabbage.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
• Once the quinoa is cool, add it to the bowl with the vegetables, followed by the flaked salmon. Drizzle the dressing over the top and toss gently to combine all ingredients.
• Sprinkle the roasted almonds over the salad.
• Garnish with fresh parsley or dill before serving.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g