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Quinoa Salad

March 11, 2019

Quinoa Salad


with Salmon & Greens

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Winter is dark and it’s so easy to only eat warm, hearty, heavy food. Every now and then throughout the winter though, I need a break. My body and I have a wee sit down and say “look, I know we both love cheese, and cheesy bread, but I think it’s time for salad.”

A perfect lunch to have a break from heavy winter foods.

Something fresh to remind you that spring will eventually come. It was a beautiful, sunny, albeit very cold, day the other day and I knew I needed something bright and colourful. What’s more colourful then a big ol’ salad right?

bright and colourful salad

It’s still hearty, full of quinoa and loads of veggies, but lighter and brighter. Alongside some salmon and some crunchy greens, this lunch was a hit. The salad actually made much more than I needed for my weeks lunches so we also ate it alongside a few dinners through the week.

This salad also happens to be low in FODMAPs. If that’s an unfamiliar term to you, than just ignore this part and move on to the recipe. But if like me, you occasionally have trouble digesting certainfoods and need to take a break from those pesky FODMAPs, than this is a great meal choice. It’s very filling and has a great amount of nutrients and fiber.

Salad close up

So with no hullabaloo, or gilding the lily, (light and airy enough sentence for you? …sheesh Liza…) On to the Recipe!

Quinoa Salad with Salmon & Greens

The perfect lunch to give you a break from winter foods.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: American
Keyword: mixed greens, quinoa, quinoa salad, salad, salmon
Author: LizaLeigh


  • 2 cups Quinoa rinsed in cold water
  • 2 Roma tomatoes Diced
  • 1/2 English cucumber Diced
  • 1 Large Carrot Shredded
  • 1/2 cup Fresh Parsley Finely chopped
  • 1 cup Edamame Beans Thawed if frozen
  • 1/2 cup Green Olives Sliced
  • 1 cup Feta Crumbled
  • 1 Lemons Zest
  • 1/4 cup Fresh Basil Finely chopped
  • 1 cup Toasted Sunflower Seeds
  • 6 Salmon Filets
  • Salt & Pepper To Taste
  • Chili Flakes To Taste
  • Olive Oil For drizzling
  • 5 cups Mixed Greens
  • Vinaigrette of your choice Simple herb dressings are great with this


  • Put the 2 cups of rinsed quinoa into a pot with just over 4 cups of water. Place on the stove over medium high heat, and bring up to a boil. Immediately lower to a simmer, and gently cook until the water is gone and the quinoa is soft and fluffy. 
    Allow to cool before mixing in other ingredients.
  • Heat your oven to 375F
    Sprinkle your salmon fillets with salt, pepper and chili flakes. Drizzle each with olive oil, and place on a lined baking tray. 
    Bake for 12-15 minutes, until the fish just barely flakes apart. 
  • Combine your quinoa in a large salad bowl with the tomatoes, cucumber, carrot, edamame, olives, parsley, basil, lemon zest, sunflower seeds, and feta. 
  • Serve up your warm salmon alongside the mixed up quinoa salad and greens. Sprinkle greens with cracked pepper and drizzle with your chosen vinaigrette. 


Quinoa salad keeps well in the fridge for just over a week, making it excellent lunch prep. 

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