Quinoa! Salmon!! Avocado!!! We're so excited about this trio that we can hardly contain ourselves. If we were more musically inclined, we might write a symphony for how deliciously & harmoniously these three ingredients work together in this gluten-free recipe that's packed with nutrients.
Quinoa-Avocado Salmon Salad
- ⅔ cup quinoa
- 2 ﬁllets salmon
- 1 pint grape tomatoes
- ¼ cup cilantro
- ½ bunch scallions
- ½ red onion
- 2 limes
- 1 tablespoon apple cider vinegar
- 1 avocado
- 2 tablespoons olive oil
- 1 cup water
- kosher salt
- black pepper
1. Cook Quinoa
Rinse quinoa under cold water using a ﬁne mesh strainer. Place quinoa, 1 cup water, and a pinch salt in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.
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2. Sear Salmon
Rinse salmon and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon. Sear until browned on outside and slightly opaque, about 5 minutes per side.
3. Prepare Ingredients
Meanwhile, wash tomatoes, cilantro, and scallions. Halve tomatoes and ﬁnely chop cilantro and scallions. Peel red onion and mince.
4. Prepare Quinoa Salad
Juice 1½ limes into a large bowl. Add halved tomatoes, chopped cilantro and scallions, minced onion, 1 tablespoon olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.
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5. Prepare Avocado
Halve avocado and discard pit. Using a spoon, carefully scoop out ﬂesh and discard skin. Cut into thin slices. Squeeze over remaining half lime and season with salt and pepper.
6. Plated Salad
Flake salmon with a fork. Divide quinoa evenly between two bowls. Top with avocado and salmon and serve.