Intern Quinoa Salad with Pan Seared Salmon and Balsamic Greens
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Balsamic Dressing (makes ½ cup)
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon each salt and ground black pepper
Quinoa
  • 2 teaspoons extra virgin olive oil
  • ½ cup uncooked quinoa
  • 1 cup water
  • ½ teaspoon salt, divided
  • ¼ cup pecans, toasted and chopped
  • ¼ cup dried cranberries
  • 1 cup shelled frozen edamame, thawed/ cooked according to the package
  • ½ cup sliced green onion (about 3 each)
  • 3 tablespoons fresh Italian flat leaf parsley, finely chopped
  • ¼ teaspoon ground black pepper
  • 3 tablespoons Balsamic Dressing (above)
Salmon and Greens
  • 1 tablespoon olive oil
  • (2) 4-6 oz pieces of salmon
  • salt and pepper
  • ½ cup diced English cucumber
  • ½ cup grape tomatoes, halved
  • 3-4 cups spring mix greens
Instructions
  1. In a small liquid mixing bowl, whisk together all the Balsamic Dressing ingredients. Set aside.
  2. For the quinoa, add the olive oil to a small saucepan over medium heat. Add the dry quinoa and stir occasionally until it's lightly toasted, about 5 minutes. Carefully add the water (it will spatter a bit when it hits the hot oil) and ¼ teaspoon salt. Bring to a boil. Cover and turn down to a simmer for 15 minutes until tender.
  3. While the quinoa is cooking, to a medium mixing bowl add the pecans, cranberries, edamame, green onion, parsley, remaining ¼ teaspoon salt, black pepper and 3 tablespoons of the Balsamic Dressing. Once the quinoa is cooked, add it also and stir to combine. Set aside.
  4. For the salmon, heat a skillet over medium-low heat (I use 4 out of 10 on my range). Pat the flesh side of your salmon dry with a paper towel then season liberally with salt and pepper. Add the olive oil to the pan and place the salmon in, flesh side down. Cook 5-7 minutes (and don't move it!). Flip and cook 2 minutes on the other side then remove from the heat.
  5. To plate, divide the greens among two plates. Garnish with the tomatoes and cucumbers. Drizzle with your desired amount of the remaining Balsamic Dressing. Top with quinoa salad and salmon.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/intern-quinoa-salad-with-pan-seared-salmon-and-balsamic-greens/