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Red Quinoa Salmon Salad with Mango and Edamame

by Sarah Kesseli April 22, 2015

Red Quinoa Salmon Salad with Mango and Edamame

Serves: 3-4 small salads


  • 6oz Cooked grilled Salmon (shredded or chopped)
  • 1 cup red quinoa rice (or regular quinoa)
  • sea salt
  • ½ cup cooked and shelled edamame
  • ¼ cup lemon juice
  • 2-3 tablespoons balsamic vinegar
  • avocado oil
  • ¼ ­1/3 cup diced mango
  • black pepper and sea salt
  • ¼ cup chopped green or red bell pepper


Preparation Instructions:

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

Sarah Kesseli
Sarah Kesseli


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