Mediterranean · lunch

Salmon Quinoa Salad with Lemon Yogurt

Name: Salmon Quinoa Salad with Lemon Yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: Cooked salmon, 2 small fillets; Quinoa, uncooked, 1/2 cup; Cucumber, 1 small; Tomatoes, 1 large; Baby spinach, 1 big handful; Red onion, 1/4 small; Plain Greek yogurt, low-fat, 1/4 cup; Lemon juice, 2 tbsp; Olive oil, 1 tbsp; Fresh parsley, 2 tbsp chopped; Salt and pepper, to taste

Flaked salmon on quinoa with cucumber, tomato and spinach, dressed with a lemony yogurt sauce.

25 min2 servings

47141g39g17g

Leftover baked or pan-cooked salmon works well here. The yogurt dressing replaces mayonnaise and keeps the salad light.

Ingredients

Cooked salmon2 small fillets
Quinoa, uncooked1/2 cup
Cucumber1 small
Tomatoes1 large
Baby spinach1 big handful
Red onion1/4 small
Plain Greek yogurt, low-fat1/4 cup
Lemon juice2 tbsp
Olive oil1 tbsp
Fresh parsley2 tbsp chopped
Salt and pepperto taste

Steps

Rinse the quinoa and simmer it in 1 cup water, covered, for 15 minutes. Fluff and let it cool a little.
Dice the cucumber, tomato and onion.
Stir the yogurt, lemon juice, oil, salt and pepper together.
Toss the quinoa, vegetables and spinach with half the dressing.
Flake the salmon on top and drizzle with the rest of the dressing and the parsley.

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Adapted from Mallory the Dietitian