Recipe: Toasted Quinoa and Salmon Salad

A delicious combination of texture and tastes
This dish marries the sweetness of salmon to the nutty taste of toasted quinoa. The result is a salad that can become a dinner or lunch. If arugula is difficult to find,  you can substitute it with baby spinach and 1 teaspoon dried tarragon. Each serving contains 1,070 milligrams of omega-3 and is great way to get in the recommended daily amount of this essential fat.


1 cup quinoa Olive oil cooking spray ¼ teaspoon kosher salt ½ pound wild salmon fillet 1 ½ cup chopped arugula leaves, washed and dried 1 cup cherry tomatoes, halved (6 ounces) 1 garlic clove, minced 2 ½ tablespoons white wine vinegar 2 teaspoons extra virgin olive oil Freshly ground pepper ¼ cup crumbled reduced-fat feta cheese


  1. Wash the quinoa in a fine sieve under cold running water. Drain well.
  2. Coat a nonstick saucepan with cooking spray. Add the quinoa and lightly toast over medium heat for 2 minutes.
  3. Add 2 cups water and the salt. Bring to a boil, lower the heat, cover and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat.
  4. Fluff with a fork and place in a bowl to cool.
  5. Coat a sauté pan with cooking spray. Cook the salmon skin side up for 6 minutes over medium heat. Turn the salmon over and continue to cook until the fish is opaque and flakes easily when tested with the point of a knife. Remove from the pan and discard the skin. Cool and cut into bite-sized pieces.
  6. Add to the quinoa along with the arugula and tomatoes.
  7. Combine the garlic, vinegar, oil and a generous grinding of pepper. Toss with the quinoa salad. Top with feta.
  8. Chill and serve.

Nutritional information per serving

Total fat 9 g Saturated fat 1.5 g Protein 19 g Carbohydrates 32 g Dietary fiber 3 g Cholesterol 34 mg Sodium 278 mg Potassium 718 mg

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