Quinoa Salad with Salmon, Edamame and Avocado

photo-8.JPG

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.

Ingredients:

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

Instructions:

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.

leave a comment

Farro with Tofu and Tomatoes

Farro with Tofu and Tomatoes

Fresh tomatoes and basil are key summer ingredients and I paired them with tofu and quick cooking farro for a quick dinner. Farro is like a chewier, plumper version of rice and I always have a bag of Trader Joe’s 10 minute quick cooking variety on hand. And, I prefer cooking it over rice latelyshow me more

Pasta with Asparagus, Chickpeas and Eggs

Pasta with Asparagus, Chickpeas and Eggs

I have a golden rule when it comes to enjoying pasta: jack up the veggies that you include with your pasta to boost the volume and fiber without inhaling a 4-serving bowl of spaghetti. Basically, have equal parts veg and pasta. Easy, right? This summery pasta dish from Real Simple only called for one poundshow me more

Quinoa with Apricot, Peas and Zucchini

Quinoa with Apricot, Peas and Zucchini

I was all set to make a corn, black bean and quinoa salad for lunch this week for me and the little guy, but then came across this new recipe from Nutrition Stripped that sounded way more delicious than whatever cans of corn and beans I was about to open. And I had just purchasedshow me more

Skillet Tempeh and Sauerkraut

Skillet Tempeh and Sauerkraut

In an effort to recreate a tempeh and sauerkraut dish I had on my last day at Kripalu, I googled around for a recipe that contained the right ingredients: sauerkraut, tempeh, vinegar and soy sauce. While I didn’t find the exact Kripalu recipe, I did come across one that I modified slightly. The tempeh dishshow me more

Basic Tofu Scramble

Basic Tofu Scramble

I recently returned from an A-MA-ZING solo weekend trip to Kripalu, a yoga and health retreat center, where the yoga, workshops, and scenery are wonderful, but the food is even better. A little bit from the Kripalu website: The Kripalu Kitchen uses high-quality, all-natural ingredients to offer an array of nutritionally sound choices at everyshow me more

Salmon Potato Salad (without mayo!)

Salmon Potato Salad (without mayo!)

Perhaps you’ve heard the recommendation to eat fish twice a week, since fish and seafood are the major sources of healthy omega-3 fats and are also rich in other nutrients like vitamin D, selenium, protein and low in saturated fat. There are new guidelines that encourage pregnant women, women who may become pregnant, or breastfeedingshow me more

Summer Barley Salad with Corn and Chickpeas

Summer Barley Salad with Corn and Chickpeas

I buy a pack of Trader Joe’s 10-minute whole grains (barley, farro or wheat berries) pretty much every week. They’re goof-proof, and offer a nice alternative to rice or quinoa. I was able to whip up this salad in the 10 minutes it took to cook the barley, and enjoy it for lunch all weekshow me more

BBQ Chickpeas and Tempeh

BBQ Chickpeas and Tempeh

I love a good excuse to use this magical BBQ sauce found at Trader Joe’s. It is both sweet and smokey, made with mustard and molasses, and tasted amazing drizzled over chickpeas and tempeh. The meal came together in minutes, but kept us satisfied for hours, thanks to the fiber-filled chickpeas and protein-packed tempeh. Weshow me more

Slow cooked eggplant stew with white beans

Slow cooked eggplant stew with white beans

Just because spring is in full bloom doesn’t mean you need to retire your slow cooker until next winter. I always thought the slow cooker was reserved for hibernation-worthy winter soups and stews, but have found it to be one of my most useful kitchen tools year-round. This dish is reminiscent of ratatouille with ashow me more