Salmon Quinoa Fiesta Salad
You can never go wrong with this colourful and protein-packed lunch. Wild Pink Salmon is the star of this quinoa fiesta salad!
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Spoon
- Serving bowl
Ingredients
- 1 can (120g) Gold Seal Wild Pink Salmon (Skinless/Boneless), drained
- 2 cups quinoa, cooked
- 4 tbsp extra virgin olive oil
- 1 lime fresh juice
- 2 cloves garlic, through a garlic press
- 1 tsp ground cumin
- 1 cup cooked corn or thawed from frozen
- 1 19-oz. can black beans, drained and rinsed
- 1 Medium red pepper, finely diced
- 7 Green onions (or one bunch), thinly sliced
- ¼ cup Fresh oregano (if using dried use 1 tbsp (15ml)
- Salt
- pepper
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