Quinoa Salmon Panzanella Salad with Basil Vinaigrette - alive magazine
This version of Italian panzanella salad gets a protein and healthy fat boost courtesy of the addition of buttery salmon, while crispy quinoa offers a fun and…
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- Colander
- Chef's knife
- Cutting board
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- Measuring spoon
- Serving platter
Ingredients
- 1 1/2 cups (350 mL) cooked quinoa
- 1 lb (450 g) wild salmon fillets
- Salt
- freshly ground black pepper
- 1/2 cup (125 mL) thinly sliced red onion
- 1 cup (250 mL) fresh basil
- 3 Tbsp (45 mL) extra-virgin olive or camelina oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
- 8 cups (2 L) tender salad greens
- 2 cups (500 mL) cherry or grape tomatoes, halved
- 1 medium cucumber, cut into 1 in (2.5 cm) pieces
- 1/3 cup (80 mL) sliced Kalamata olives
- 2 oz (57 g) crumbled goat cheese (optional)
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