Quinoa and Salmon Panzanella Salad with Basil Vinaigrette
1 1/2cupcooked quinoa
1lbwild salmon fillets
salt and pepper to taste
1/2cupthinly sliced red onion
3Tbspextra-virgin olive oil or camelina oil
Juice of 1/2 lemon
1garlic clove, chopped
8cupstender salad greens
2cupscherry or grape tomatoes, halved
1medium cucumber, cut into 1 inch pieces
1/3cupsliced Kalamata olives
2ozcrumbled goat cheese (optional)
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.
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.
Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.
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.
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.
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