Salmon and Quinoa Salad with Tzatziki
Salmon and Quinoa Salad with Tzatziki
Ingredients:
- Salmon fillet
- Quinoa
- Cherry tomatoes
- Broccolini
- Cucumber
- Avocado
- Fresh herbs (Parsley and Dill)
- Red onion
- Lemon
- Chicken broth
- Extra virgin olive oil
- Greek yogurt
- Nuts (Pistachios and Walnuts)
Steps:
- Add one part quinoa and 2 parts water/chicken broth to a pot and bring to a boil. Turn down heat to low, cover with a lid and simmer for 10 minutes. Turn off the heat and let the quinoa steam cook for another 10 minutes until fluffy.
- Cut broccolini into smaller pieces. Blanch them in a pot of boiling water for 2 mins and drain.
- Heat olive oil in a pan and once hot, add the broccolini and cook for 2-3 minutes. Season with salt, pepper, garlic powder, lemon zest and crushed red pepper (optional).
- Add the quinoa and broccolini to a bowl with sliced red onions, cherry tomatoes, avocado, chopped parsley, pistachios/walnuts (or any nuts of choice), all-purpose herb seasoning, lemon juice, extra virgin olive oil, salt and pepper. Mix well.
- Season the salmon fillet with salt and pepper. Heat oil in a nonstick skillet over medium-high heat until hot, then cook the salmon until golden and crisp (about 4 minutes). Flip the fillet and continue cooking the other side until it’s done to your liking.
- For the tzatziki sauce, mix together grated cucumber (that has been squeezed dry), greek yogurt, lemon juice, extra virgin olive oil, and dill. Season with salt and pepper.
- Assemble everything together, and garnish with lemon zest and fresh herbs!
