Description
This salmon quinoa salad is made with broccoli, goji berries, pepitas, and a creamy yogurt dressing. It’s hearty, nutritious, and a wonderful option for healthy meal prep!
Ingredients
Scale
- 300g/10.5 oz salmon fillet
- 3 cups cooked quinoa
- 1 head (4 cups/ 260g) broccoli florets, finely chopped
- 1/2 cup chopped herbs (mint, parsley)
- 1 Carrot, grated
- 1/4 Red onion, diced
- 1/4 cup pepitas
- 3 tbsp goji berries
Yogurt dressing:
- 1/2 cup plain low-fat yogurt
- 1 teaspoon honey
- 1/4 cup apple cider vinegar
- 1 tablespoon whole grain mustard
Instructions
- If using raw quinoa, cook 1 cup of uncooked quinoa grains according to package instructions.
- Flake the salmon into chunks and place them in a bowl.
- While the quinoa is cooking, finely chop the broccoli florets, grate the carrot, chop the onion, and herbs.
- In a small bowl or screw-top jar, combine yogurt, vinegar, mustard, honey, salt, and pepper. Whisk or shake the jar until the ingredients are creamy and emulsified.
- Place the salad ingredients in a large bowl along with the cooked quinoa.
- Pour over the yogurt dressing and give it a good stir to coat everything.
- Top with the flaked salmon and enjoy!
Notes
- Store leftover salad in an airtight container in the fridge for 3-4 days. Store the salmon in a separate container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes*
- Category: Salad, Main dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 468
- Sugar: 8.1g
- Fat: 18g
- Carbohydrates: 44.4g
- Fiber: 6.7g
- Protein: 32.8g