Quinoa Salad with Salmon, Edamame and Avocado
A few clicks on Pinterest brought me to this great recipe that was adapted from a Steamy Kitchen cookbook recipe. Since I don’t have the cookbook, I don’t have the original recipe, but I took some shortcuts to make my version even quicker to whip up. Zacky and I enjoyed it for lunch throughout the week and I will absolutely be flagging it for future lunch recipes. It was simple to cook and ultra satisfying since the quinoa, salmon and edamame are all great sources of protein. The original recipe calls for roasting salmon, but I found the canned salmon so much easier to use, saving me lots of time.
1.5 cups quinoa
1 package (1-2 cups?) shelled edamame, found in the refrigerator section but frozen edamame would work as well
12oz canned skinless boneless salmon
2 avocados, diced
For the dressing:
2 Tbsp lemon juice
1 tsp dried ground ginger
2 Tbsp honey
1/4 cup rice vinegar
1/4 cup soy sauce
3 Tbsp sesame seed oil
Rinse and cook quinoa according to package instructions. Let cool for a few minutes.
In a large bowl, combine quinoa, flaked canned salmon, edamame and diced avocado.
In a mason jar, add all dressing ingredients, close lid tightly and shake a few times. Pour over quinoa mixture. Enjoy warm or chilled.