Quinoa Salmon Salad with a Sweet Thai Chili Vinaigrette
 
Prep time
Cook time
Total time
 
Chilled quinoa with a warm Tamari marinated salmon. Garnished with fresh cucumbers, radishes and avocado. Topped of with a sweet and tangy yet slightly spicy Sweet Thai Chili Vinaigrette.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups vegetable stock or water
  • 1 lb. salmon filet
  • ¼ cup soy sauce
  • 6 thinly sliced radishes
  • ½ cucumber, thinly sliced
  • 1 large avocado, sliced
  • ½ cup shelled edamame
  • ¼ cup coarsely chopped pistachios
  • Sweet Chili Vinaigrette (4 tablespoons rice vinegar, 4 tablespoons sweet Thai chili sauce, 2 teaspoons sesame oil, ½ teaspoon sugar, ½ teaspoon granulated garlic, salt to taste)*
Directions
  1. Rinse quinoa over fine mesh strainer to wash off powder until water becomes translucent. In a medium saucepan bring quinoa and vegetable stock or water to a boil. If using water, sprinkle a bit of salt in the water for extra flavor. Cover and reduce heat to low. Boil for 15-17 minutes or until most of the liquid is absorbed. Fluff and chill in the fridge for at least two hours. I love making this in the morning because I can just stick it right in the fridge and it is one less step that I have to worry about when making dinner in the evening.
  2. Marinate salmon in gluten free Tamari sauce for 30 minutes before cooking. Sprinkle some salt and pepper on top.
  3. While salmon is marinating, prepare vinaigrette by combining all ingredients in a bowl or measuring dish. Whisk to combine, cover and chill in fridge for at least 30 minutes.
  4. Bake salmon at 375⁰ for 20-30 minutes until it barely flakes. A fillet that fills an 8 X 8 pan would take about 20 minutes and a fillet that fills a 9 X 13 pan would take about 25-30 minutes depending on the thickness of the filet. I love a grilled flavor, so you may do that as well. We use the trusty George Foreman grill we got 10 years ago as newly weds. It takes 6 minutes to cook the salmon through. Do not overcook salmon! It should have just a slight hint of shine in the middle when it is done.
  5. Assemble ingredients between 4 dinner plates by layering radishes and cucumbers at bottom of plate. Scoop quinoa over top. Drizzle 1-2 tablespoons dressing over quinoa. Place salmon over quinoa. Place edamame around edges of plate. Top salmon with slices of avocado. Add 1-2 more tablespoons of dressing over top of salmon. Garnish with chopped pistachios.
Notes
*Rice vinegar, Thai chili sauce and sesame oil can be found in the Asian isle of the grocery store.
Recipe by Breezy Bakes at https://www.breezybakes.com/quinoa-salmon-salad-with-a-sweet-thai-chili-vinaigrette/