by Sarah Kesseli April 22, 2015
Serves: 3-4 small salads
This is such an easy salad to make with leftovers. Cook quinoa and salmon according to instructions. Best way to cook salmon for this dish is to grill for about 10 minutes with a dash of sea salt, black pepper, and 1 tsp oil. Drain the quinoa, fluff with fork and place in fridge along with salmon.
While quinoa and salmon are cooling, dice up your veggies, edamame, and peppers. Combine in bowl and add vinegar, lemon, and black pepper. Combine with quinoa and then place salmon on top! Feel free to add in red onion too for an extra kick!
Recipe Credits: Lindsay @ Cotter Crunch
Comments will be approved before showing up.
Subscribe to our newsletter for updates, new products and specials!
© 2018 Sizzlefish. All Rights Reserved.Sizzlefish.com Shopper Approved rating of 4.9/5 based on 1100 ratings and reviews
Simply enter your email below to be the first to hear about promotions, specials, and
the latest, new arrivals!