Quinoa Salad with Grilled Salmon

From the ancient Incas to modern-day healthy eaters, quinoa has stood the test of time as a powerhouse of nutrition. Teaming it up with succulent grilled salmon and a medley of fresh veggies, you’ve got yourself a nutritious dinner that’s absolutely brimming with vibrant flavours. And the cherry on top, or rather, in the salad? Those lovely little orbs of feta and olives. Absolutely marvellous!

Ingredients:

• 4 salmon fillets
• 200g quinoa
• 2 large handfuls of spinach leaves
• 200g cherry tomatoes, halved
• 1 cucumber, diced
• 200g feta cheese, crumbled
• 100g olives, pitted and halved
• 4 tbsp extra virgin olive oil, plus extra for grilling
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Quinoa: Rinse your quinoa under cold water until the water runs clear to remove the natural coating of saponins, which can make it taste bitter. In a saucepan, combine the quinoa with double its volume of water (so, 400ml for 200g of quinoa), add a pinch of salt, and bring it to a boil. Once it’s bubbling away, reduce the heat to low, cover, and let it simmer for around 15 minutes until the quinoa is cooked and all the water has been absorbed. Once done, fluff it up with a fork and let it cool down a bit.
2. Grill the Salmon: Season your salmon fillets with a bit of salt, pepper, and a drizzle of olive oil. Heat up a grill pan or your barbecue and lay the salmon on it, skin-side down. Grill for about 4-5 minutes, then flip and grill for another 3-4 minutes, until the salmon is cooked to your liking. Once done, remove from the grill and let it rest for a few minutes.
3. Assemble the Salad: In a large salad bowl, combine the cooked quinoa, spinach leaves, cherry tomatoes, diced cucumber, crumbled feta, and olives.
4. Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, oregano, and a pinch of salt and pepper. Taste and adjust the seasoning if necessary.
5. Dress the Salad: Pour the dressing over the salad and give it a good mix, ensuring everything is well coated in the dressing.
6. Serve: Divide the salad among four plates. Top each with a grilled salmon fillet, giving it a little extra squeeze of lemon if you fancy.

This salad is no side act. Quinoa, the carb that thinks it’s a protein, teams up with omega-3 rich grilled salmon and a Greek salad-inspired ensemble that has more antioxidants than a superhero movie.

This dish is perfect for a weeknight dinner or a leisurely lunch. And remember, if anyone grumbles about the absence of spuds or pasta, just remind them that quinoa was once considered “gold of the Incas” – that’ll put a cork in it.