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Quinoa and Salmon Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: North American
Ingredients:
  • 2/3 cup quinoa
  • 5 cups water
  • 1/4 cup edamame / soybeans, frozen, shelled
  • 1 1/3 tbsp olive oil
  • 2 tbsp vinegar, white wine
  • 1 tsp Dijon mustard
  • 1/8 tsp sugar, white granulated
  • 1/2 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 1 pepper, red, diced (~3/4 cup)
  • 1/2 onion, red, sliced thin (~1 1/3 cups)
  • 1 cup blueberries, fresh
  • 2 tbsp tomatoes, sun-dried, in oil, chopped
  • 6 oz salmon, canned, without salt, flaked
Instructions:
  1. Cooking
    1. In a dry pot over medium heat, add the quinoa to toast until fragrant, about 2 minutes.
    2. Add the water and bring to a boil and cook the quinoa until tender, about 12 minutes.
    3. Add the soybeans to the pot with about 4 minutes to go.
    4. Meanwhile, mix together the olive oil, vinegar, Dijon, sugar, salt and pepper.
    5. Once the quinoa and soybeans are cooked, drain and rinse with cold water.
    6. Once cooled add the red pepper, sliced onion, blueberries, sun-dried tomatoes and flaked salmon.
    7. Toss with vinaigrette.
    8. Serve at room temperature.
Nutritional Facts
Nutrient (per serving)% DV
Calories 30515%
Total Fat 12g18%
    Saturated Fat 2g9%
    Trans Fat 0g--
Cholesterol 23mg8%
Sodium 367mg15%
Total Carbohydrate 35g12%
    Dietary Fiber 5g19%
    Sugars 8g--
Protein 17g35%
Vitamin A 1021iu20%
Vitamin C 66mg110%
Calcium 162mg16%
Iron 5mg30%