This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week. Source: EatingWell Magazine, January/February 2020

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Ingredients

Directions

  • Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.

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  • Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.

Tips

Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that's a concern for you.

Nutrition Facts

481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium;