Salmon Quinoa Fiesta Salad

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10 minutes

PREP TIME

15 minutes

TOTAL TIME

4

SERVINGS

Salads

You can never go wrong with this colourful and protein-packed lunch. Wild Pink Salmon is the star of this quinoa fiesta salad!

Ingredients

1 can (120g) Gold Seal Wild Pink Salmon (Skinless/Boneless), drained
2 cups quinoa, cooked
4 tbsp extra virgin olive oil
1 lime fresh juice
2 cloves garlic, through a garlic press
1 tsp ground cumin
1 cup cooked corn or thawed from frozen
1 19-oz. can black beans, drained and rinsed
1 Medium red pepper, finely diced
7 Green onions (or one bunch), thinly sliced
¼ cup Fresh oregano (if using dried use 1 tbsp (15ml)
Salt and pepper to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Skinless / Boneless

Directions

In a small bowl or jar, combine olive oil, lime juice, garlic, cumin, (add oregano, if using dried), and whisk or shake until combined. The dressing can be made up to a day ahead.
In a large bowl, combine the cooked quinoa, corn, beans, red pepper, green onions, and salmon. Toss with the dressing, and season to taste with salt and pepper. Sprinkle with the oregano if using fresh.

TIPS &
TRICKS

You can replace the oregano with cilantro if you’re a fan of the herb.

Serves 4 as a light lunch or 6 as part of a bigger meal.

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