This is a fun salad for a nice, light lunch on the go. It’s a nice balance of bright, fresh flavors and it’s really fast to prepare. With only five ingredients in the salad and four in the dressing, you really can’t go wrong. Plus it’s gluten free, loaded with healthy protein, and delicious.
Quinoa is one of my go-to grains for salads, side dishes, even a favorite casserole. It’s a delicious super grain that is packed with fiber and protein. It’s a great substitute for rice and it’s really quick to prepare. Be sure to give your uncooked quinoa a rinse before cooking to eliminate any bitterness. My preferred brand of quinoa calls for a two to one ratio of liquid to quinoa. I add two cups of water or vegetable stock and one cup of quinoa to a small pot with a small pinch of salt. Bring it to a boil and simmer for fifteen minutes until the liquid has been absorbed. Let it stand about five minutes and then fluff with a fork before serving.
Save yourself some time in the week ahead by preparing a one of cup of dry quinoa and storing it in the refrigerator to add to side dishes and salads quickly.
Salmon is one of my favorite proteins. It’s versatile and can be made tons of different ways. It’s a healthy protein, full of heart smart omega-3s. Omega-3 rich foods are also anti-inflammatory. It’s also quick to prepare, making it a great choice for a fast weeknight dinner.
Put It Together
To prepare this salad, start by adding one cup of quinoa along with two cups of vegetable stock or water to a small pot with a pinch of salt. Bring to a boil and simmer for about 15 minutes. Turn off the heat and allow the quinoa to sit for about five minutes, to absorb any remaining liquid.
While the quinoa is cooking, prepare a 15 oz bag of frozen peas according to package instructions. Thinly slice half of a small red onion. If you’re using fresh salmon, prepare about six ounces. As a short cut, flake two packets of prepare salmon.
To assemble the salad, add the cooked quinoa, peas, salmon, and onion to a large bowl. Add two tablespoons of avocado oil, the juice of half a lemon, salt and pepper to taste. Toss to combine and garnish with feta cheese crumbles.
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Quinoa Pea Salad
- 1 cup Quinoa
- 15oz bag Frozen Peas
- 1/2 Red Onion thinnly sliced
- 6 oz Salmon flaked
- Feta Crumbles to taste
For the Dressing
- 2 tbsp Avocado Oil
- Juice of Half a Lemon
- Salt and Pepper to taste
- Cook quinoa according to package instructions. Allow to cool slightly.
- Steam peas according to package instructions.
- In a large bowl, combine the salad ingredients. Add the dressing ingredients and toss to combine. Garnish with feta crumbles.
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