Salmon, Quinoa and Chickpea Salad
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
Red Wine Vinaigrette
- ½ cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon Garlic and herb seasoning
- salt and fresh black pepper mix
Salmon, Quinoa and Chickpea Salad
- 2 salmon fillets
- 2 tbsps butter unsalted
- 1 tablespoon olive oil
- ½ cup plain chickpeas or roasted chickpeas
- ⅓ cup uncooked quinoa or 1 cup cooked quinoa
- 1 small cucumber half slices
- 1 cup cherry tomatoes halved
- ½ 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.
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