Quinoa and Salmon Panzanella Salad with Basil Vinaigrette
Quinoa and Salmon Panzanella Salad with Basil Vinaigrette offers a protein boost from wild salmon and the brightness of basil dressing. Perfect for detox and weight loss.
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Cooking tools:
- Baking sheet
- Oven
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Serving bowl
- Tongs
- Fork
- Fine-mesh sieve
- Zip-top bag
Ingredients
- 1 1/2 cup cooked quinoa
- 1 lb wild salmon fillets
- Salt
- pepper
- 1/2 cup thinly sliced red onion
- 1 cup fresh basil
- 3 Tbsp extra-virgin olive oil or camelina oil
- Juice of 1/2 lemon
- 1 garlic clove, chopped
- 8 cups tender salad greens
- 2 cups cherry or grape tomatoes, halved
- 1 medium cucumber, cut into 1 inch pieces
- 1/3 cup sliced Kalamata olives
- 2 oz crumbled goat cheese (optional)
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