Servings: 3 Prep time: min Cooking time: min
1/2 cup Quinoa
1 cup Water
2 cups Parsley
1/4 cup Mint Leaves
2 stalks Green Onion
2 Tomato (medium, chopped)
2 tbsps Extra Virgin Olive Oil
2 Lemon (juiced)
1 clove Garlic (minced)
1/4 tsp Salt
10 ozs Canned Wild Salmon
Rinse quinoa under water in a fine strainer. Combine the quinoa and filtered water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
After 15 minutes, remove the pot from the heat and let it sit without lifting the lid. After 10 minutes uncover and fluff with a fork. Let it cool before adding to the rest of the recipe.
Wash the parsley, mint, and green onion. Remove any stems, then finely chop. Tip: Pulse in a food processor (if you have one) for efficiency.
Drain the canned salmon and flake in a medium bowl.
Add the herbs, vegetables and the cooled quinoa to the bowl. Toss to mix.
In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Portion out the salad and dressing into containers. Toss salad with dressing right before eating so it doesn't get soggy.
Make Ahead: Cooking the quinoa ahead can save you time when you make the salad so you aren't waiting for the quinoa to cool. Warm quinoa in the salad will wilt the herbs. Quinoa can last in the fridge for up to 7 days.
Extra Veggie: Add any other favorite vegetables as desired. Cucumber and olives go very well in this dish.
No Lemons: If you don't have lemons on hand you can use 1/4 cup red wine vinegar instead.