Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water to remove any bitterness. Then, cook it in boiling water or vegetable broth for about 15 minutes, or until it’s fluffy and all the liquid has been absorbed.
- Heat olive oil over medium heat in a frying pan. Cook the salmon fillets for about 6-8 minutes on each side, seasoning with lemon juice, salt, and pepper until they are beautifully golden and flake easily with a fork.
- Combine the cooked quinoa with diced cucumber, halved cherry tomatoes, diced red onion, sliced olives, and crumbled feta cheese in a large bowl.
- Flake the cooked salmon and gently add it to the bowl with the quinoa and vegetables. Toss everything together gently, ensuring the ingredients are well mixed without breaking up the salmon too much. Garnish with fresh parsley before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the salmon separately to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg