Leftover Salmon Spinach Salad
with quinoa and tomatoes
This dinner will come together in a flash since we're using our leftover salmon (or lentils for our vegetarians) from Monday. While this is a simple, lazy meal, its colors and tangy dressing make it feel and taste like something special (and no one needs to know how easy it was!).
- Shallots - 1 Tbsp , diced
- Roma tomatoes - 4 , diced
- Quinoa - 2/3 cups , uncooked ((Sub 2 cups of cooked quinoa))
- Dijon mustard - 1 tsp
- Red wine or sherry vinegar - 2 Tbsp
- Olive oil - 1/4 cup
- Leftover cooked salmon - 1 lb
- Baby spinach - 6 oz
- Walnuts - 1/2 cup , chopped
Shallots - Dice. (Can be done up to 3 days ahead)
Tomatoes - Dice.
Quinoa - If not made from Monday, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Whisk together shallots, Dijon, vinegar, and olive oil. Salt and pepper to taste. If it’s too tart, you can add a bit of your preferred sweetener.
If you want your salmon warmed up, you can do so in the microwave (look for that reheat button) or in the oven at 300 degrees for 10 to 15 minutes.
Toss together salmon, spinach, tomatoes, walnuts, and quinoa. Dress with vinaigrette and toss to coat. Season with more salt and pepper if needed.