Light & Refreshing Salmon Quinoa Salad
Try this light and refreshing quinoa salmon salad for a tasty lunch that is full of fresh flavor and protein! Crunchy cucumbers, sweet tomatoes, flaky salmon, and nutty quinoa along with a delicious lemon dijon yogurt dressing make this a meal prep recipe you'll lvoe!
Servings 4 servings
Calories 482kcal
Ingredients
Salad Ingredients
- 2 cups cooked quinoa approximately 350 grams
- ½ cup feta cheese
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- 18 oz. fresh or frozen salmon thawed if frozen
Dressing Ingredients
- ¼ cup olive oil
- 1 tablespoon lemon vinegar sub red wine vinegar if needed
- 1 large lemon juiced
- 2 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ cup plain Greek yogurt
- water to thin the dressing if needed
- salt and pepper to taste.
Instructions
- Cook the quinoa according to package directions.2 cups cooked quinoa
- Cut salmon fillets into 1-inch pieces and season them with salt and pepper. Cook them in the air fryer for 5 minutes at 400 F.18 oz. fresh or frozen salmon, salt and pepper
- Combine the salad dressing ingredients to a small bowl and whisky gently. Add a bit of water to thin the dressing if needed.¼ cup olive oil, 1 tablespoon lemon vinegar, 1 large lemon, 2 tablespoon dijon mustard, ½ teaspoon garlic powder, ¼ cup plain Greek yogurt, water
- Add the salad ingredients to a large salad bowl. Gently mix the ingredients together.½ cup feta cheese, 1 cup cherry tomatoes, 1 cup cucumbers, 2 cups cooked quinoa
- Use a fork to flake the cooked salmon pieces and add them into the salad bowl. Mix gently and season with salt and black pepper to taste.salt and pepper
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 26.7g | Protein: 35.8g | Fat: 26g
