Salmon, Strawberry, and Quinoa Salad
with balsamic vinaigrette
This salad is a breeze to put together thanks to the convenience of canned salmon. Plus, it's full of delicious textures and flavor with strawberries, quinoa, walnuts, and feta. Dressed with a sweet and tart balsamic vinaigrette, it's the perfect complement to peppery arugula.
Smarts: We double the quinoa for tomorrow night's dinner.
- Strawberries - 12 oz
- Salmon, canned - 16 oz
- Walnuts - 4 oz , crushed
- Feta - 2 oz , crumbled
- Arugula - 5 oz
- Shallots - 1 clove , diced
- Vinegar, balsamic - 2 1/2 Tbsp
- Mustard, dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, cooking - 6 Tbsp
- Quinoa, uncooked - 1 1/3 cups
Make balsamic vinaigrette - Dice shallots. Whisk together shallots, balsamic vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Cook quinoa - This makes enough for 2 nights. 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. Reserve 2 cups / 470mL / 370g of cooked quinoa for tomorrow night’s dinner. (Can be done up to 5 days ahead)
Strawberries - Slice.
Salmon - Open cans and drain if there’s any liquid.
You can serve salad like a Cobb Salad by layering salmon, strawberries, quinoa (again, make sure you’ve reserved 2 cups / 470mL / 370g cooked for Tuesday’s dinner), walnuts, and feta over arugula and then drizzle with vinaigrette. You can also toss everything together and then serve. Enjoy!