With the official beginning of summer just a few weeks away, a long season of hot and sticky weather is fast approaching. And that means finding the best ways to cook on weeknights without heating up your entire house in the process—especially since grilling every day isn’t always feasible. Enter this delicious salmon quinoa salad from chef and Well+Good Council member Candice Kumai. It stars corn—a seasonal vegetable—alongside precooked quinoa and salmon, a high-quality protein and source of omega-3s, vitamin D, vitamin E, vitamin A and vitamin B12. Plus, it comes together in one bowl in just about five minutes—no oven required! Just prep your salmon and quinoa in advance and you’re good to go.
Ever spy ever-present dandelion greens at the farmer’s market, but don’t quite know how to use them? I love them in sautés, salads, smoothies, and to top off pita sandwiches or for beautifully finishing off soups. But one of my favorite recipes incorporates dandelion greens with leftovers—in this case, with leftover salmon and quinoa. Hungry? Here’s my easy and delish recipe for bringing your leftovers back to life.
Salmon and fresh mint quinoa salad
Yields 4 servings
For the salad:
1 cup dandelion greens, finely chopped
2 cups cooked quinoa
1 8-oz leftover Alaska salmon fillet, or marinated tofu
1 shallot, thinly sliced
1 cup roasted or grilled sweet corn, shaved off the cob
2 tablespoons fresh mint leaves, stems removed
For the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon low-sodium Tamari (soy sauce)
1 teaspoon curry powder
Juice of 1 lime
Touch of honey (1 tablespoon-ish)
1. In a large mixing bowl, add in the dressing ingredients. Whisk well to combine.
2. Add in the cooked quinoa, dandelion greens, shallots, corn, and mint. Crumble in the salmon or tofu.
3. Toss well in the dressing to combine. Add a splash more Tamari or sea salt as needed, to taste.
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