How should I store this salmon quinoa salad?

Because this is a lettuce-less salad I think the leftovers store beautifully, even when the salad is dressed. There are several options: 1) store leftover salad in an airtight container fully assembled and tossed with dressing 2) store the tossed, UNdressed salad and dressing separately OR 3) store each component of the salad separately and a bowl of salad with each ingredient when ready to eat.

How long do leftovers last in the fridge?

My husband and I ate this salad every day for lunch for three days (but I think it could last a fourth day!) It is an amazing meal prep meal and holds up wonderfully in the fridge!

How can I make this dairy-free?

Simply omit the cheese and add avocado chunks or a dairy-free cheese alternative.

What other proteins could I use?

Shredded chicken breast, cooked shrimp or cooked Italian sausage. To make this vegetarian, swap out the salmon for black beans, roasted chickpeas or crispy tofu.

Salmon Quinoa Salad with Jalapeño Lime Dressing

Name: Salmon Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup quinoa, uncooked; 8oz cooked salmon, flaked; 2 ears corn, grilled, kernels removed; 2 cups cherry tomatoes, sliced in half; 1 large cucumber, seeds scraped out and cubed; 1/3 cup pepitas; 4oz extra sharp white cheddar, cubed; 1 cup fresh basil, chiffonade; 4 green onions, chopped; jalapeño lime vinaigrette; sea salt and fresh cracked black pepper, to taste

Description

This salmon quinoa salad is balanced, nutrient-dense, wildly flavorful and perfect for meal prep. It’s the definition of leftovers you WANT to eat!

Ingredients

Units Scale

1 cup quinoa, uncooked
8oz cooked salmon, flaked
2 ears corn, grilled, kernels removed
2 cups cherry tomatoes, sliced in half
1 large cucumber, seeds scraped out and cubed
1/3 cup pepitas
4oz extra sharp white cheddar, cubed
1 cup fresh basil, chiffonade
4 green onions, chopped
jalapeño lime vinaigrette
sea salt and fresh cracked black pepper, to taste

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Instructions

Quinoa

In a fine mesh sieve rinse the quinoa well. Bring a small pot of salted water to a boil. Add the rinsed quinoa to the boiling water. Reduce to a simmer/low boil and cook uncovered for 12-15 minutes or until quinoa is tender. Drain in that same mesh sieve and then add the cooked quinoa back to the hot saucepan to steam and release a little more moisture. Fluff with a fork.

Corn

Grill corn for 2-3 minutes per side on a grill or over the flame of a gas oven. Slice kernels from the cob.

Dressing

Make jalapeño lime vinaigrette.

Assemble

Add quinoa to a large bowl. On the bed of quinoa add the rest of the salad ingredients: salmon, corn, tomatoes, cucumber, pepitas, cheese, basil and green onions. Season with some cracks of fresh pepper and salt. Drizzle with jalapeño lime vinaigrette and toss well to combine.

Top with an extra squeeze of lime juice, more herbs, pepitas and another dollop of dressing!

Notes

Refer to above blog post for ingredient substitutions, detailed instructions and variation ideas.

Nutritional information is an estimate and may vary slightly.

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Nutrition

Serving Size: 1/6 recipe
Calories: 419
Sugar: 8.1 g
Sodium: 362.8 mg
Fat: 23.5 g
Carbohydrates: 35.4 g
Protein: 21.3 g
Cholesterol: 38 mg