Quinoa and Salmon Panzanella Salad with Basil Vinaigrette
Servings 4 servings
Ingredients
- 1 1/2 cup cooked quinoa
- 1 lb wild salmon fillets
- Salt and pepper, to taste
- 1/2 cup thinly sliced red onion
- 1 cup fresh basil
- 3 Tbsp extra-virgin olive oil or camelina oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
- 8 cups tender salad greens
- 2 cups cherry or grape tomatoes, halved
- 1 medium cucumber, cut into 1 inch pieces
- 1/3 cup sliced Kalamata olives
- 2 oz crumbled goat cheese (optional)
Instructions
- Preheat oven to 350 F. Spread cooked quinoa out on baking sheet and bake for 25 to 30 minutes, stirring a couple of times, until crispy. Remove from oven and let cool.
- Line baking sheet with parchment paper. Place salmon on parchment paper-lined baking sheet, season with salt and pepper, and roast in 350 F oven for 15 minutes, or until just cooked through in the middle. Remove from oven and gently break apart flesh with a fork. Alternatively, you can also prepare salmon on an outdoor grill.
- Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.
- To make vinaigrette, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender container along with oil, 2 Tbsp water, lemon juice, garlic, and a couple pinches of salt; puree until smooth.
- Divide salad greens, salmon, tomatoes, cucumber, onion, olives, and goat cheese (if using) among serving plates. Drizzle on basil dressing and sprinkle on crispy quinoa.
Notes
Per serving: 433 calories; 31 g protein; 23 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 5 g fiber); 368 mg sodium