This recipe is beyond flavorful due to its many delicious ingredients. Not only is it flavorful, but it is also a colorful dish, making both its appearance and taste ideal. So, for this recipe there is no specific amounts of all the ingredients, how much you want of each ingredient is totally up to you. Maybe you like peppers and zucchini more than the rest and want to add more of those two ingredients? You pick!
This salmon quinoa salad is great if you are expecting dinner guests as you are able to completely prepare it and basically have it ready when your friends arrive. This way you will eliminate the last-minute stress in the kitchen and you can relax and enjoy the time with your friends instead. Additionally, it is also a good meal to make if you are looking to meal prep a little for the week. I suggest making extra of everything but the protein, and then vary the type of protein for each of your meals, that way you will get to experience some variation. Of course, you do not have to use salmon for this dish. If you prefer chicken, meat or another type of fish, go for it!
Below you will find the ingredients that I used this time around. Again, you are more than able to substitute, eliminate or add any ingredients that you would want. I added the amounts of the ingredients that I used to give you an idea, but again, you can add however much you want depending on your taste and preferences.
Ingredients:
½ cup chopped cashews
½ cup dried cranberries
2 shallots
1 broccoli head
1 bag of arugula
3 peppers
1 zucchini
1 ½ cup quinoa
2 lemons
Salmon
Olive Oil
Salt & Pepper
Sriracha sauce
Sour cream
Instructions:
1. Cook the quinoa, follow the instructions on the package.
2. Chop the cashews and dried cranberries, or keep them whole. You choose.
3. Mince the shallots, peppers and zucchini.
4. Grate the broccoli.
5. Mix the sour cream and sriracha sauce and place in the refrigerator. Make sure to taste it prior to determine how spicy you want it. Take it out when the dish is ready to be served.
6. Place the minced shallots, peppers and zucchini in a pan and cook until soft. Season with salt and pepper.
7. Cut one or two lemons and place into a pan to be fried until golden.
8. Place oven on 430 degrees. Put olive oil and a bit of lemon juice on top of the salmon. Add salt and pepper. Place in the oven until cooked to your preference.
9. When the quinoa and the minced vegetables are cooked. Take a big bowl and mix all of the ingredients together, add arugula, grated broccoli, cashews and dried cranberries. Add some olive oil, salt and pepper and taste. If you have any other spices you want to experiment with you can do so.
10. Serve and enjoy!
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