Last night, my husband and I had a booth at a local Family Fun Festival where we put on our “Dr. Dave” and “Health Expert Elise” hats and greeted families in our community to create awareness for our wellness clinic. A lovely couple, who as it turned out belong to our church (such a small world!), came over to say hello and tell me they are Healing Cuisine followers and their favorite recipe is my Mediterranean Chicken-Quinoa Salad. I told them that is on the top 10 favorites list in our home, too. And as I told them this suggestion to “rework” the recipe for a little something new, it reminded me I still needed to share it with all of you. Introducing the One Pot Wonder:
Mediterranean Salmon-Quinoa Salad
Makes 4 Servings
1 cup dry white quinoa, rinsed
2 cups sodium-free vegetable stock
3 5-oz cans wild caught Alaskan salmon, drained and picked for bones
1/2 cup red onion, diced
3/4 cup organic sun dried tomatoes, diced
1/2 cup organic artichoke hearts, diced
1/3 cup organic capers, drained
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper
1.) Bring vegetable stock to a boil in a large pot. Add rinsed quinoa to boiling stock. Lower heat and cover at a simmer. Let cook for about 20 minutes, or until all liquid is absorbed.
2.) Remove from heat. Fluff with a fork. In a large bowl, add quinoa, salmon, onion, sun dried tomatoes, artichoke, and capers.
3.) In a small bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper. Pour over quinoa mixture and toss to coat. Serve warm or cold.
I like to top my plate as the picture shows above: a few dashes of hot sauce (my favorite flavor is Shoot That’s Hot!), a couple hefty pinches of nutritional yeast, grated Parmesan cheese, and half an avocado. SO GOOD! Enjoy this rework!