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Greek Salmon Quinoa Salad

Greek Salmon Quinoa Salad
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Greek Salmon Quinoa Salad is a vibrant, nutrient-packed dish that beautifully marries the flavors of the Mediterranean. Featuring flaky, oven-baked salmon atop fluffy quinoa, this salad bursts with fresh ingredients like crunchy cucumbers, sweet cherry tomatoes, Kalamata olives, and creamy feta cheese. Drizzled with a zesty lemon-olive oil dressing, every bite offers a delightful balance of taste and texture. This versatile salad is perfect as a hearty lunch or a light dinner and makes for excellent meal prep option throughout the week.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 2 skinless salmon fillets (about 1 pound)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • Olive oil (for drizzling)
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water. Combine with water in a saucepan, bring to a boil, then simmer on low for about 15 minutes until liquid is absorbed.
  2. Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 12-15 minutes until flaky.
  3. In a large bowl, mix cooked quinoa with diced cucumber, cherry tomatoes, olives, and feta cheese.
  4. Whisk olive oil and lemon juice in a small bowl; season with salt and pepper. Pour over the salad mixture and toss gently.
  5. Flake baked salmon over the salad before serving.

Notes

  •  For added nutrition and flavor, consider incorporating bell peppers or spinach.
  •  This salad can be made ahead; store components separately to maintain freshness.
  •  To make it gluten-free, ensure all ingredients are certified gluten-free.

Nutrition

Find it online: https://homechefrecipes.com/greek-salmon-quinoa-salad-recipe/