Greek Quinoa Salad with Roasted Salmon

I had some left over salmon in the fridge and re-heated it with some quinoa and an assortment of sauteed veggies to create a greek quinoa salad.

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Serves: 2                    Prep Time: 30 minutes                    Ready In: 40 minutes

Ingredients:

  • 1 filet of salmon
  • 1 lemon, sliced
  • 1/2 cup quinoa
  • 1 cup of water
  • 1 tbsp coconut oil
  • 6 asparagus, chopped
  • 1-2 handfuls of spinach leaves
  • 8 cherry tomatoes, halved
  • feta cheese, crumbled

Directions

Salmon:

  1. Pre-heat oven to 350 degrees
  2. Place filet of salmon on a baking sheet and season with lemon juice from the sliced lemons
  3. Top the filet with the sliced lemons and bake for 20 minutes

Quinoa:

  1. While salmon is baking, rinse quinoa
  2. Place quinoa and water into a small sauce pan and bring to a boil
  3. Reduce heat to low, cover and let quinoa absorb all water, approximately 15 minutes

Veggies:

  1. While the quinoa is cooking and the salmon is baking, prepare your veggies
  2. Heat coconut oil in a large fry pan
  3. Saute the asparagus for 3-5 minutes
  4. Then add the spinach and stir until well combined and wilted
  5. Add halved tomatoes

Assembly:

  1. Remove salmon from the oven, chop into bite-sized pieces and add to the veggie stir fry
  2. Place 1/4 cup of cooked quinoa on a plate and top with the salmon stir-fry
  3. Garnish with crumbled feta
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About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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