Lemon Pepper Salmon Quinoa Salad
The next time you see some foil pouches of salmon on sale, grab a bunch for this lettuce-free salad recipe that utilizes another now-in-every-kitchen ingredient: Quinoa!
Some cucumber, olives, and peppers add zippy flavor to this lettuce-free salad that leaves a delicious impression.
Ingredients
-3 pouches of Chicken of the Sea Pink Salmon with Lemon Pepper
-1 1/2 cups of dry quinoa, cooked according to package instructions
-1/3 cup of chopped kalamata olives
-2-3 tbsp of lemon juice
-3 tbsp of minced red onion
-1/3 cup of olive oil
-1 seeded and diced cucumber
-1 diced red bell pepper
-2 thinly sliced green onions
-1/2 cup of chopped flat-leaf parsley
-salt
-black pepper
Directions
Step 1: Cook the quinoa until it’s fluffy and cooked through.
Step 2: While it’s still warm, add the olive oil, lemon juice, salt, and pepper, and toss to combine.
Step 3: Toss in the olives, cucumber, red onion, bell pepper, green onions, and parsley. Mix in the quinoa and top it with some salmon.
Step 4: Top your lettuce-free salad with freshly ground black pepper and enjoy!
