Quinoa and Lentil Salmon Salad

The Quinoa and Lentil Salmon Salad is a hearty and nutrient-rich dish that brings together the flavors of tender salmon, protein-packed quinoa, and wholesome lentils. This salad is not only colorful but also offers a delightful combination of textures—from the crunch of fresh vegetables to the creaminess of the salmon. The zesty dressing enhances the overall flavor, making it a perfect meal for lunch or dinner. This salad can be served warm or cold, making it versatile for any occasion.

For a Serving Size of Two:

Ingredients:

• 60 grams quinoa, uncooked
• 100 grams cooked lentils
• 150 grams flaked cooked salmon
• 100 grams diced cucumber
• 50 grams halved cherry tomatoes
• 50 grams diced bell pepper
• 30 grams finely chopped red onion
• 30 grams chopped parsley
• 1 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

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, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
• If using dried lentils, rinse and cook them in boiling water for about 20-25 minutes until tender but firm. Drain and set aside to cool.
• In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, and chopped red onion.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
• Once the quinoa and lentils have cooled, add them to the bowl with the vegetables, followed by the flaked salmon. Drizzle the dressing over the salad and toss gently to combine all ingredients.
• Sprinkle the chopped parsley on top before serving.

Nutritional Benefits:

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