Quinoa Lentil Salmon Salad Recipe
Introduction
This Quinoa Lentil Salmon Salad is a nutritious and satisfying meal perfect for lunch or dinner. Combining protein-packed salmon with wholesome quinoa and lentils creates a flavorful and healthy dish that’s easy to prepare.
Ingredients
- 1 cup quinoa
- 1 cup lentils
- 2 salmon fillets
- 1 lemon, juiced
Instructions
- Step 1: Rinse quinoa and lentils under cold water. Cook quinoa in 2 cups of water by bringing it to a boil, then simmering for 15 minutes until water is absorbed. In a separate pot, cook lentils in boiling water for about 20-25 minutes until tender, then drain.
- Step 2: While grains are cooking, season salmon fillets with salt and pepper. Cook them in a skillet over medium heat for 4-5 minutes per side or until fully cooked and flaky.
- Step 3: In a large bowl, combine cooked quinoa and lentils. Flake the salmon and gently toss it with the grains. Drizzle with lemon juice and mix lightly to combine.
- Step 4: Serve immediately or chill for a refreshing cold salad.
Tips & Variations
- Add chopped fresh herbs like parsley or dill for extra freshness and flavor.
- Swap salmon for grilled chicken or tofu for a different protein option.
- Include diced cucumber, cherry tomatoes, or avocado for added texture and color.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently if preferred warm, or enjoy the salad chilled for a refreshing meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried lentils?
Yes, canned lentils can be used to save time. Rinse and drain them well before mixing with the quinoa and salmon.
How do I know when the salmon is cooked properly?
Salmon is done when it flakes easily with a fork and is opaque throughout. Cooking time varies with thickness but generally 4-5 minutes per side is sufficient.
PrintQuinoa Lentil Salmon Salad Recipe
A nutritious and wholesome Quinoa Lentil Salmon Salad, featuring protein-rich salmon atop a hearty blend of cooked quinoa and lentils, finished with a bright squeeze of fresh lemon for a refreshing and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salad Base
- 1 cup quinoa, rinsed
- 1 cup green or brown lentils, rinsed
Salmon
- 2 salmon fillets (about 6 ounces each)
Finishing Touches
- 1 lemon, juiced
- Salt and pepper, to taste
- Olive oil, for drizzling (optional)
Instructions
- Cook the Quinoa and Lentils: Place quinoa and lentils in separate pots, cover each with water, and bring to a boil. Reduce heat and simmer quinoa for about 15 minutes and lentils for 20-25 minutes or until both are tender but not mushy. Drain any excess water and let them cool slightly.
- Prepare the Salmon: Season the salmon fillets with salt and pepper. You can either pan-sear the salmon in a skillet with a little olive oil over medium heat for about 4-5 minutes each side until cooked through or bake in a preheated oven at 375°F (190°C) for 12-15 minutes.
- Assemble the Salad: In a large bowl, combine the cooked quinoa and lentils. Flake the salmon into large chunks and gently fold it into the grain mixture.
- Add Lemon and Seasoning: Squeeze fresh lemon juice over the salad and drizzle with olive oil if desired. Season with additional salt and pepper to taste, then gently toss to combine all flavors.
- Serve: Serve the salad warm or chilled as a complete, protein-packed meal perfect for lunches or light dinners.
Notes
- You can substitute brown lentils with red or black lentils depending on availability.
- For extra flavor, add fresh herbs like parsley or dill.
- Leftover salad keeps well in the refrigerator for up to 2 days.
- To make it gluten-free, ensure quinoa and lentils are rinsed well and sourced gluten-free certified if necessary.
Keywords: quinoa salad, lentil salad, salmon salad, healthy salad, protein salad, Mediterranean salad, easy dinner recipe
