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.

Adam Dolge
Source: EatingWell Magazine, January/February 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 35.8g 72% DV; carbohydrates 31g 10% DV; dietary fiber 3.5g 14% DV; sugars 1.4g; fat 21g 32% DV; saturated fat 3.4g 17% DV; cholesterol 66.3mg 22% DV; vitamin a iu 1160.7IU 23% DV; vitamin c 5.6mg 9% DV; folate 59.1mcg 15% DV; calcium 99.4mg 10% DV; iron 2.8mg 16% DV; magnesium 108.6mg 39% DV; potassium 774.4mg 22% DV; sodium 707mg 28% DV.