Salmon Quinoa Salad with Honey Soy Dressing

Salmon Quinoa Salad with Honey Soy Dressing

Nutritious, easy and quick to make, and delicious! A superfood salad you'll be able to eat again and again. It has everything you need to fuel your body. Healthy grains, omega-3 fatty acids, filling veggies, and more!

Adapted from Our Salty Kitchen

Ingredients

Metric System
Servings
  • 3 tsp sesame seeds
  • 8 oz salmon
  • 0.5 bunch chard
  • 8 oz peas
  • 2 carrot
  • 1.5 cup water
  • salt
  • 6 oz quinoa
  • 2 oz oil
  • 3 tsp mustard
  • 1 tsp red pepper flakes
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 3 tsp vinegar
  • Step 1

    Place the quinoa in a large bowl and cover with cold water. Swirl around and allow to soak for 10 minutes. While the quinoa is soaking, start preparing your vegetables.

    Step 2

    Strain and rinse the quinoa and place in a small saucepan. Add 1.5 c water and a pinch of salt. Heat over medium-high until boiling, then reduce to low and cover. Cook 10-15 minutes until the water is absorbed. Remove from heat and allow to rest another 5 minutes.

    Step 3

    In a large bowl, combine the quinoa, chard, snap peas, carrots, sesame seeds and flaked salmon. Dress with the Honey Soy Vinaigrette and toss. Divide into four equal portions and serve immediately.

    Step 4

    In a small bowl, whisk together the honey, soy sauce, rice vinegar, red wine vinegar until the honey dissolves. Add the whole grain mustard and red pepper flakes and whisk until incorporated. Whisk the olive oil into the sauce in a steady stream until ingredients are incorporated. Taste for seasoning and adjust to your preference.

    Step 1

    Dress with the Honey Soy Vinaigrette and toss. Divide into four equal portions and serve immediately.

    Step 2

    In a large bowl, combine the quinoa, chard, snap peas, carrots, sesame seeds and flaked salmon.

  • 1 tbsp sesame seeds
  • 1 cup salmon
  • Step 3

    Trim stems and thinly slice chard. Chop snap peas. Julienne or grate carrots.

  • 0.5 bunch chard
  • 1 cup peas
  • 2 carrot
  • Step 4

    Remove from heat and allow to rest .

    Step 5

    Reduce to low and cover. Cook 10-15 minutes until the water is absorbed.

    Step 6

    Add water and a pinch of salt. Heat over medium-high until boiling

  • 1.5 cup water
  • salt
  • Step 7

    Strain and rinse the quinoa and place in a small saucepan.

    Step 8

    Place the quinoa in a large bowl and cover with cold water. Swirl around and allow to soak for 10 minutes.

  • 0.75 cup quinoa
  • Step 9

    Whisk the olive oil into the sauce in a steady stream until ingredients are incorporated. Taste for seasoning and adjust to your preference.

  • 0.25 cup oil
  • Step 10

    Add the whole grain mustard and red pepper flakes and whisk until incorporated.

  • 1 tbsp mustard
  • 1 tsp red pepper flakes
  • Step 11

    In a small bowl, whisk together the ingredients until the honey dissolves.

  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 0.5 tbsp vinegar
  • 0.5 tbsp vinegar
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