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salmon nicoise quinoa salad

Servings: 4 salads
Author: Taylor Ellingson

Ingredients

for the quinoa:

  • 1 cup dry quinoa
  • 2 cups water

for the salmon:

  • 4 salmon filets ~4 oz each
  • 1 teaspoon sea salt
  • 1 teaspoon Herbs de Provence
  • 2 tablespoon olive oil

for the dressing:

  • 2 tablespoon lemon juice
  • 2 tablespoon red wine vinegar
  • ½ cup olive oil
  • 1 medium shallot diced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt

for the salad:

  • 2 Roma tomatoes quartered
  • ½ cup olives Niçoise if possible
  • 4 hard boiled eggs
  • 2 cups red potatoes
  • 1 ½ cups fresh green beans

Instructions

To make the quinoa and veggies:

  • In small pot combine quinoa and water.
  • Bring to a boil, reduce to low and cover.
  • Let simmer for 10-15 minutes, until water is absorbed and quinoa is fluffy.
  • Meanwhile, fill medium size pot with water and potatoes and bring to a boil.
  • Let boil 10-12 minutes, until fork tender.
  • Throw the green beans in for the last 4 minutes.
  • Drain veggies and set aside until ready to use.
  • While quinoa and vegetables are cooking, you can also cook the salmon.

To make the salmon:

  • Preheat oven to 400 degrees F.
  • Sprinkle salmon with sea salt and Herbs de Provence.
  • Drizzle with olive oil.
  • Bake in preheated oven for 12-15 minutes, until salmon is pink and flakes easily with a fork.

To make the dressing:

  • Combine all ingredients and stir/whisk well to combine. I like to put my salad dressings in a mason jar and shake until well combined.

To assemble:

  • Scoop quinoa evenly onto plates.
  • Top with tomatoes, olives, eggs, potatoes, green beans, and salmon.
  • Drizzle with dressing.
  • Enjoy!