Quinoa Salmon Salad with Balsamic Dressing
This easy and delicious Quinoa Salmon Salad with Balsamic Dressing features vegetables, feta cheese, quinoa, and salmon. It’s excellent for lunch or dinner and can be prepared beforehand. This salad is crunchy and packed with flavors. The best part about making it is that everything comes together in a large salad bowl.
Why You Will Love This Recipe
Crunchy and Tasty. Cucumbers and bell peppers are key ingredients in this salad, which adds crunch and makes it taste delicious.
Good amount of protein. Both salmon and quinoa are excellent protein sources. Salmon is a lean protein, which is low in fat compared to other protein sources. Quinoa is also considered a good source of protein, as it contains all nine essential amino acids.
Customizable. This salad can be customized to your liking. For instance, you can replace the salmon with vegan protein sources like tofu or chickpeas.
Ingredients Needed For Quinoa Salmon Salad with Balsamic Dressing
- Salmon is rich in omega-3 fatty acids and a good protein source. You can substitute the salmon with chicken breast or tofu.
- Quinoa is a complete protein and is rich in fiber. You can replace the quinoa with brown rice.
- Cucumber is packed with antioxidants and fiber. You can substitute the cucumber with zucchini.
- Bell peppers are a good source of vitamin C. You can replace the bell peppers with cherry tomatoes.
- Green onions contain vitamins and minerals, including vitamins A, C, and K. You can substitute red onions for green onions.
- Parsley contains antioxidants that are excellent for your health. You can replace the parsley with cilantro or any herb of your choice.
- Balsamic vinegar is used to make the salad dressing. You can replace Balsamic vinegar with red wine vinegar.
- Honey mustard adds a fantastic flavor to the salad. Replace honey mustard with Dijon mustard.
- Avocado oil is a good source of healthy fats.
- Feta cheese is a good source of protein. Fata is optional.
- Seasonings: I used salt, black pepper, oregano, and smoked paprika
How To Make Quinoa Salmon Salad with Balsamic Dressing
Cut salmon into cube sizes and season with smoked paprika, salt, black pepper, and oregano. Heat avocado oil in a non-stick pan, add the salmon and cook for 10-15 minutes or until fully cooked.
Add water and quinoa to a pot and cook on medium heat for 15 minutes.
Chop the cucumber and bell peppers. Finely chop the green onions.
In a large salad bowl, add cooked quinoa, salmon, chopped bell peppers, diced green onions, feta cheese, and cucumber.
Combine avocado oil, balsamic vinegar, honey mustard, salt, black pepper, and oregano.
Add the dressing to the salad bowl and combine.
Add the salad to airtight containers and store them in the refrigerator for 4 days. For a detailed recipe, please refer to the recipe card below.
Commonly Asked Questions
Can chicken breast be used instead of salmon? Yes, chicken breast would be great in this quinoa salad.
Will the cucumber get soggy? I have stored salads like this many times in the fridge for four days, and the cucumber hasn’t gotten soggy.
More Salad Recipes You Will Love
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Chickpea Chicken Salad with Honey Mustard Dressing
Greek-Inspired Chicken Pasta Salad with Tzatziki Dressing
Ground Turkey and Rice with Chipotle Dressing
Quinoa Salmon Salad with Balsamic Dressing
Ingredients
- 1 ½ cups Quinoa dry
- 1.5 LBs salmon
- 2 medium cucumbers
- 1 yellow bell pepper
- 1 orange bell pepper
- 0.5 oz parsley
- ¼ cup feta cheese
- ¼ cup green onions
- 1 TBSP smoked paprika
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Ingredients for Dressing
- ¼ cup avocado oil sub for olive oil
- 2 TBSP honey mustard
- ¼ cup Balsamic vinegar
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Instructions
- Remove the skin from the salmon and cut it into cube sizes. Season with smoked paprika, salt, black pepper, and oregano.
- Heat 2 tbsp avocado oil in a nonstick pan. Add the salmon and cook for 10-15 minutes or until fully cooked.
- Add the quinoa and 2 ½ cups of water to a pot and cook on medium heat for 15 minutes. Remove from the heat and let it sit for a few minutes.
- Wash and chop the cucumber, bell peppers, and green onions.
- Add the salmon, quinoa, cucumber, bell peppers, green onions, and feta cheese in a large salad bowl.
Make the Salad Dressing
- In a mixing cup, combine avocado oil, Balsamic vinegar, honey mustard, salt, black pepper, and oregano.
Combine and Serve
- Add the salad dressing to the large salad bowl and combine.
- Portion the salad in 4-5 glass containers, store them in the refrigerator for 4 days, and enjoy!
