Grilled Salmon with Greek Style Quinoa Salad




Even though it's still chilly around here, I can almost smell spring in the air. For me, this means short sleeves and lighter meals. So I whipped up Grilled Salmon with Greek Style Quinoa Salad, which for dinner. I seasoned the fish with olive oil and salt and pepper and then quickly grilled it. I then served it with a beautiful mix of quinoa, kalamata olives, feta cheese, grape tomatoes, and baby spinach dressed in a lemon-shallot dressing. It was the perfect meal to shake off the winter and welcome spring.


Ingredients for Grilled Salmon with Greek Style Quinoa Salad:


Salmon:

4 fillets

olive oil

kosher salt

black pepper


Salad:

1 cup quinoa, rinsed well

2 cups of water or broth

1 3/4 cups grape tomatoes, halved

3/4 cup crumbled feta cheese

1/3 cup chopped kalamata olives

1 handful baby spinach

1/4 cup chopped parsley

1/4 cup pine nuts


Dressing:

Combine

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 large shallots, minced

2 cloves of garlic, minced

kosher salt

black pepper


Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. Warm the quinoa before continuing with recipe. The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Combine the quinoa and 2 cups chicken broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool down until warm.


Combine the spinach and quinoa in a large bowl. Add the rest of the salad ingredients, and most of the dressing, you might have extra dressing. Toss the ingredients together and set aside.


Brush both sides of the salmon with oil and season with salt and pepper; grill until the desired doneness.


It's ready! Grilled Salmon with Greek Style Quinoa Salad is simple to prepare and tastes so good. It's perfect for entertaining since nothing has to be hot, and leftovers are great for lunch the next day.


Enjoy!


Grilled Salmon with Greek Style Quinoa Salad:


Salmon:

  • 4 fillets

  • olive oil

  • kosher salt

  • black pepper


Salad:

  • 1 cup quinoa, rinsed well

  • 2 cups of water or broth

  • 1 3/4 cups grape tomatoes, halved

  • 3/4 cup crumbled feta cheese

  • 1/3 cup chopped kalamata olives

  • 1 handful baby spinach

  • 1/4 cup chopped parsley

  • 1/4 cup pine nuts


Dressing:

  • Combine

  • 1/3 cup extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 2 large shallots, minced

  • 2 cloves of garlic, minced

  • kosher salt

  • black pepper

  • Combine the quinoa and 2 cups chicken broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool down until warm.

  • Combine the spinach and quinoa in a large bowl. Add the rest of the salad ingredients, and most of the dressing, you might have extra dressing. Toss the ingredients together and set aside.

  • Brush both sides of the salmon with oil and season with salt and pepper; grill until the desired doneness.

  • Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. Warm the quinoa before continuing with recipe. The dressing can be made earlier in the day and left covered on the counter.


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