Salmon and Quinoa Salad

Time Scale

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 salmon fillets

1 cup quinoa, rinsed

2 cups water or vegetable broth

2 cups mixed salad greens

1 cucumber, diced

1 bell pepper, diced

1/4 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh herbs for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly.

In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool.

In a large mixing bowl, combine the cooked quinoa, mixed salad greens, diced cucumber, bell pepper, cherry tomatoes, and red onion. Toss gently to combine.

In a small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.

Break the cooked salmon into bite-sized pieces and add them to the salad. Drizzle the dressing over the salad and toss gently to coat.

Sprinkle crumbled feta cheese over the top of the salad. Garnish with fresh herbs if desired.

Serve immediately, or refrigerate for later. Enjoy your delicious and nutritious Salmon and Quinoa Salad!

Health Benefits:

Salmon is rich in omega-3 fatty acids, which support brain health and cognitive function.

Quinoa is a good source of protein and fibre, providing sustained energy and promoting satiety.

Leafy greens and colourful vegetables add vitamins, minerals, and antioxidants that protect brain cells from oxidative stress.