Quinoa and Salmon Panzanella Salad with Basil Vinaigrette
  • 1 1/2cup cooked quinoa
  • 1lb wild salmon fillets
  • salt and pepper to taste
  • 1/2cup thinly sliced red onion
  • 1cup fresh basil
  • 3Tbsp extra-virgin olive oil or camelina oil
  • Juice of 1/2 lemon
  • 1 garlic clove, chopped
  • 8cups tender salad greens
  • 2cups cherry or grape tomatoes, halved
  • 1 medium cucumber, cut into 1 inch pieces
  • 1/3cup sliced Kalamata olives
  • 2oz crumbled goat cheese (optional)
  1. Preheat oven to 350 F. Spread cooked quinoa out on baking sheet and bake for 25 to 30 minutes, stirring a couple of times, until crispy. Remove from oven and let cool.
  2. Line baking sheet with parchment paper. Place salmon on parchment paper-lined baking sheet, season with salt and pepper, and roast in 350 F oven for 15 minutes, or until just cooked through in the middle. Remove from oven and gently break apart flesh with a fork. Alternatively, you can also prepare salmon on an outdoor grill.
  3. Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.
  4. To make vinaigrette, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender container along with oil, 2 Tbsp water, lemon juice, garlic, and a couple pinches of salt; puree until smooth.
  5. Divide salad greens, salmon, tomatoes, cucumber, onion, olives, and goat cheese (if using) among serving plates. Drizzle on basil dressing and sprinkle on crispy quinoa.
Recipe Notes

Per serving: 433 calories; 31 g protein; 23 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 5 g fiber); 368 mg sodium