Salmon Niçoise Quinoa Salad
Recipe GLPRec06ee74e9a360
A vibrant and protein-rich salad combining fluffy quinoa, tender salmon, hard-boiled eggs, roasted potatoes, and crisp green beans, all brought together with a tangy herb vinaigrette. This dish features the classic flavors of Niçoise cuisine with a nutritious quinoa base.
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Ingredients
1 cup Dry quinoa
2 cups Water
2 cups Red potatoes, cut into bite-sized pieces
1½ cups Fresh green beans, trimmed
4 filets Salmon filets, 4 oz each
½ tsp Sea salt
1 tsp Herbes de Provence
2 tbsp Extra virgin olive oil
4 Hard-boiled eggs, halved
2 Roma tomatoes, quartered
½ cup Niçoise olives
1 tsp Dijon mustard
2 tbsp Red wine vinegar
2 tbsp Fresh lemon juice
1 medium Shallot, minced
½ tsp Dried basil
½ tsp Dried thyme
½ tsp Dried oregano
Directions
Combine 1 cup dry quinoa and 2 cups water in a small pot. Bring to a boil over high heat.
Reduce heat to low, cover the pot, and simmer for 10-15 minutes until the water is absorbed and quinoa is fluffy and tender. Set aside.
While the quinoa cooks, fill a medium pot with water and add 2 cups of red potatoes cut into bite-sized pieces. Bring to a boil and cook for 10-12 minutes until fork tender.
In the last 4 minutes of potato cooking, add 1.5 cups of fresh green beans to the same pot. Drain all vegetables and set aside.
While the quinoa and vegetables cook, prepare the salmon. Preheat oven to 400°F. Arrange 4 salmon filets (4 oz each) on a baking sheet lined with parchment paper.
Sprinkle the salmon evenly with 0.5 tsp sea salt and 1 tsp Herbes de Provence.
Drizzle the salmon with 2 tbsp olive oil.
Bake in the preheated oven for 12-15 minutes until the salmon is opaque, pink in color, and flakes easily with a fork.
To prepare the vinaigrette, combine 1 tsp Dijon mustard, 2 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 minced shallot, 0.5 tsp dried basil, 0.5 tsp dried thyme, and 0.5 tsp dried oregano in a jar. Shake until well combined.
Divide the cooked quinoa evenly among 4 serving plates. Top each plate with the cooked potatoes, green beans, 1 quartered Roma tomato, 1 salmon filet, 1 halved hard-boiled egg, and 2 tbsp Niçoise olives.
Drizzle each salad with the prepared vinaigrette and serve immediately.
