Quinoa Lentil Salmon Salad Recipe

Introduction

This Quinoa Lentil Salmon Salad is a nutritious and satisfying meal that combines hearty grains with rich, flavorful salmon. It’s perfect for a light lunch or a healthy dinner option that comes together quickly.

Ingredients

• 1 cup quinoa
• 1 cup lentils
• 2 salmon fillets
• 1 lemon, juiced

Instructions

1. Step 1: Cook the quinoa and lentils separately according to package instructions until tender. Drain any excess water and let them cool slightly.
2. Step 2: Cook the salmon fillets by grilling, baking, or pan-searing until they are fully cooked and flaky. Season with salt, pepper, and a squeeze of lemon juice.
3. Step 3: In a large bowl, combine the cooked quinoa and lentils. Flake the salmon over the top and drizzle with the remaining lemon juice. Toss gently to combine before serving.

Tips & Variations

• Use vegetable or chicken broth instead of water to cook quinoa and lentils for extra flavor.
• Add chopped fresh herbs like parsley or cilantro to brighten the salad.
• Include diced cucumber or cherry tomatoes for added freshness and texture.
• Swap out salmon for grilled chicken or tofu to suit dietary preferences.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and consume it cold or at room temperature. Reheating is not recommended as it can dry out the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon for this salad?

Yes, canned salmon can be used for convenience. Just drain it well and flake it before adding to the salad.

How do I cook lentils to avoid them becoming mushy?

Rinse lentils and cook them in simmering water for about 15-20 minutes until tender but still firm. Avoid overcooking to keep a good texture for the salad.

Quinoa Lentil Salmon Salad Recipe

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★★★★★

4.6 from 139 reviews

A nutritious and vibrant quinoa lentil salmon salad that combines fluffy quinoa, tender lentils, and perfectly cooked salmon, finished with a fresh squeeze of lemon for a light, refreshing flavor. Ideal for a wholesome lunch or dinner packed with protein and fiber.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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Grains and Legumes

• 1 cup quinoa, rinsed
• 1 cup green or brown lentils, rinsed
• 3 cups water or low-sodium vegetable broth (for cooking quinoa and lentils)

Protein

• 2 salmon fillets (about 6 oz each)

Flavorings

• 1 lemon, juiced
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Olive oil for drizzling

Instructions

1. Cook Quinoa: In a medium saucepan, bring 2 cups of water or broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Cook Lentils: In a separate saucepan, bring 3 cups of water or broth to a boil. Add the rinsed lentils and reduce heat to a simmer. Cook uncovered until lentils are tender but firm, about 20-25 minutes. Drain any excess water and set aside.
3. Cook Salmon: Season salmon fillets with salt and pepper. Heat a non-stick skillet over medium heat and cook salmon skin-side down for about 4-5 minutes. Flip and cook an additional 3-4 minutes or until salmon is cooked through and flakes easily with a fork.
4. Assemble Salad: In a large bowl, combine cooked quinoa and lentils gently. Place the cooked salmon fillets on top. Squeeze fresh lemon juice over the entire salad and drizzle with olive oil if desired. Adjust seasoning to taste.
5. Serve: Serve the quinoa lentil salmon salad warm or chilled, garnished with extra lemon wedges if desired.

Notes

• Rinse quinoa and lentils thoroughly to remove any bitter taste and impurities.
• Using vegetable broth instead of water enhances flavor significantly.
• You can substitute salmon with other flaky fish like trout or haddock if preferred.
• For added freshness, garnish with chopped parsley or dill.
• This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.

Keywords: quinoa salad, lentils, salmon, healthy salad, protein packed, Mediterranean, lemon dressing