Salmon and Quinoa Salad

We’ve made a conscious effort to eat a lot healthier lately. The whole family have made the move to being Pescatarian and I’ve been challenged to be a little more creative in the kitchen, which is great! The majority of our meals are now vegetarian, eating fish around 2 days a week. I’ve followed this for health reasons, as has my partner. Truth be told the children hardly ever ate meat anyway as they don’t really like it, so it was an easy move for us to make.

This Salmon and Quinoa Salad replaced our normal Sunday roast last week. It was a hot summers day and it was such a delicious, healthy family meal enjoyed by all of us. The beauty of this dish is it is really extremely quick to make, healthy but really filling so you don’t feel like you’ve been too good!

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Salmon
 4 Pieces of Salmon (we went for wild salmon)
 2 tsp Sesame seeds
 1 tsp Oregano
 1 tsp Cumin (ground)
 1 tsp Coriander
 A drizzle of olive oil
 Dash of Salt and Pepper
For the Quinoa
 400 g Cooked Quinoa
 1 Avocado diced (not too small)
 2 Vine tomatoes diced (not too small)
 1 Red pepper diced (not too small)
 1 Large carrot diced (not too small)
 Half a cucumber diced (not too small)
 2 Spring onions
To serve
 Dressing of your choice for Quinoa (we went with Soy, Lime and Chilli)
 1 Lemon cut in half to squeeze over Salmon
Season your Salmon
1

1. Mix the sesame seeds, oregano, coriander and cumin in a bowl.
2. Sprinkle over your wild salmon.
3. Drizzle salmon with a touch of olive oil.
4. Your salmon is now ready to go in the oven on 180c for 15 mins.

Preparing the Quinoa
2

5. Your quinoa should already be cooked. To do this please follow the instructions on the packet. The quinoa is ready when the little pods look like they have split or burst open a little.
6. Add your salad ingredients to the quinoa and mix in.

Get ready to serve
3

7. Dish up your cooked salmon and serve the quinoa on the side.
8. Add a dash of salad dressing of your choice to the quinoa. We went for soy, lime and chilli which was a divine combination.
9. Serve with a chunk of lemon to squeeze over your salmon.

Ingredients

For the Salmon
 4 Pieces of Salmon (we went for wild salmon)
 2 tsp Sesame seeds
 1 tsp Oregano
 1 tsp Cumin (ground)
 1 tsp Coriander
 A drizzle of olive oil
 Dash of Salt and Pepper
For the Quinoa
 400 g Cooked Quinoa
 1 Avocado diced (not too small)
 2 Vine tomatoes diced (not too small)
 1 Red pepper diced (not too small)
 1 Large carrot diced (not too small)
 Half a cucumber diced (not too small)
 2 Spring onions
To serve
 Dressing of your choice for Quinoa (we went with Soy, Lime and Chilli)
 1 Lemon cut in half to squeeze over Salmon

Directions

Season your Salmon
1

1. Mix the sesame seeds, oregano, coriander and cumin in a bowl.
2. Sprinkle over your wild salmon.
3. Drizzle salmon with a touch of olive oil.
4. Your salmon is now ready to go in the oven on 180c for 15 mins.

Preparing the Quinoa
2

5. Your quinoa should already be cooked. To do this please follow the instructions on the packet. The quinoa is ready when the little pods look like they have split or burst open a little.
6. Add your salad ingredients to the quinoa and mix in.

Get ready to serve
3

7. Dish up your cooked salmon and serve the quinoa on the side.
8. Add a dash of salad dressing of your choice to the quinoa. We went for soy, lime and chilli which was a divine combination.
9. Serve with a chunk of lemon to squeeze over your salmon.

Salmon and Quinoa Salad
 
 

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