Lemon Pepper Salmon Quinoa Salad
You’ll feel energized with this quick and healthy lunch—a quinoa salad topped with salmon, veggies, and whole grains!
Ingredients
- 3 (2.5 oz) pouches Chicken of the Sea® Pink Salmon with Lemon Pepper
- 1 1/2 cups dry quinoa, rinsed (cook according to package instructions)
- 2-3 Tablespoons lemon juice
- 1/3 cup olive oil
- salt, to taste
- black pepper, to taste
- 2 cups chopped lettuce
- 1/3 cup olives, chopped (kalamata olives)
- 1 cucumber, seeded and diced
- 1 red bell pepper, diced
- 3 Tablespoons red onion, minced
- 2 green onions, thinly sliced
- 1/2 cup flat-leaf parsley, chopped
Nutrition Facts
calories
460
total fat
23.8g
saturated fat
3.2g
trans fat
0g
cholesterol
12mg
sodium
190mg
total carbohydrates
49g
fiber
7g
total sugars
4g
protein
14g
vitamin d
14%
calcium
9%
iron
26%
potassium
16%
Instructions
- Cook the quinoa according to package instructions until fluffy and cooked through.
- While the quinoa is still warm, add the lemon juice, olive oil, salt, and pepper to taste.
- Toss to combine.
- Toss together the lettuce, olives, cucumber, bell pepper, red onion, green onions, and parsley. Mix in the quinoa and top with salmon.
- Top with freshly ground black pepper and enjoy!
Nutrition Facts
calories
460
total fat
23.8g
saturated fat
3.2g
trans fat
0g
cholesterol
12mg
sodium
190mg
total carbohydrates
49g
fiber
7g
total sugars
4g
protein
14g
vitamin d
14%
calcium
9%
iron
26%
potassium
16%
