Description
A fresh and crisp salmon, quinoa and chickpea salad tossed together in a simple, light red wine vinaigrette. Healthy fats, protein, nutritious and delicious bites.
Ingredients
Units
Scale
Red Wine Vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Garlic and herb seasoning
- salt and fresh black pepper mix
Salmon, Quinoa and Chickpea Salad
- 2 salmon fillets
- 2 tbsps butter (unsalted)
- 1 tbsp olive oil
- 1/2 cup plain chickpeas or roasted chickpeas
- 1/3 cup uncooked quinoa or 1 cup cooked quinoa
- 1 small cucumber (half slices)
- 1 cup cherry tomatoes (halved)
- 1/2 large red onion (sliced)
- salt and pepper seasoning
Instructions
Red Wine Vinaigrette
- Whisk all ingredients together in a small bowl until combined. (Or shake together in a sealed mason jar or bottle until combined.) Set aside and cook the salmon.
Salmon, Quinoa and Chickpea Salad
- Cook the salmon: Heat the butter/oil in a pan over medium to high heat until hot and the butter melted. Sprinkle salt and pepper over the salmon and cook for about 3 minutes on either side. Set aside to cool.
- Assemble all the other ingredients for the salad - salmon, quinoa, roasted chickpeas, cucumber, lettuce, halved tomatoes, feta cheese and red onion.
- Pour the salad dressing over, taste for perfect seasoning. Enjoy!
Notes
Adjust the red wine and Dijon mustard quantities to your own taste and preference.
Add in 1-2 tablespoons honey to taste, for a sweeter salad dressing.
This salad dressing stays good in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad