Fresh, delicious, quick and easy to make: quinoa salad with grilled salmon, baby spinach and juicy oranges
This post is written in collaboration with Gorton’s Seafood. All opinions are mine. Thank you for your support! #StickWithFish #Ad
Warm and sunny weather, I’m ready for you!
Despite the fact that most of us are stuck at home right now, and every day feels like any other day, let’s try to make this weekend special. So, even if you can’t head to the beach or your favorite park, you can still jump off your sweatpants and slide into your bikini or favorite sundress. Dust off your beach blanket and spread it out in your backyard or terrace. I say, let’s escape outside for some sunshine and a delicious lunch or dinner al fresco.
For this occasion I made this fresh, summery and bikini-friendly recipe that I’m sure will become one of your favorite too once you try it out.
This salad has it all. The Omega-3-rich grilled salmon, the fresh greens (baby spinach), and the nutrient-rich grain (quinoa is high in protein, fiber, anti-oxidants, magnesium, vitamin B, iron … and so much more). It has juicy orange slices and crunchy almonds, all in one heavenly bowl.
What more can I ask for?!? Oh yeah. That all these delicious ingredients are easily available at home, with no need to go to the store or fish market. Especially right now, I try to avoid it as much as I can. For this recipe I use Gorton’s Natural Catch Grilled Salmon. It’s a convenient ingredients to always have readily available in the freezer. This salmon is char-grilled, 100% sustainable wild-caught, free of artificial and GMO ingredients, high in protein and low in carbs.
The dressing is super simple, yet so delicious. A little lemon juice and olive oil (extra virgin of course). A little honey to balance the sour of the lemon. A sprinkle of salt and a dash of pepper and BAM! All done.
Have a sunny and safe weekend!
YIELD: 2 servings
- 1 cup cooked quinoa grain
- 2 Gorton’s Classic Grilled Salmon Fillets (1 package, 6.3 oz, 180 gr)
- 2 small oranges (or 1 large)
- 4 handfuls baby spinach
- 2 tablespoons sliced almonds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- salt and pepper to taste
TIME: about 20 minutes
Cook the quinoa following the directions on the package. Run cold water over the quinoa in a fine-meshed strainer. In a saucepan add 1 cup of water with 1/2 cup of quinoa. Bring to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool down completely.
At the same time, preheat the oven to 400 degrees F. Arrange the salmon on a metal baking pan, seasoned side up and bake for 15 to 17 minutes.
Combine the lemon juice, olive oil, honey, salt and pepper in a small bowl. And whisk well.
Prepare the orange: slice the top and bottom of the orange with a sharp knife. And slice away the peel completely.
Cut in half and slice horizontally.
In a bowl combine the baby spinach, with the quinoa and sliced oranges.
Drizzle with the dressing and toss. Top with sliced almond and the salmon broken in pieces. And enjoy!