Crispy Quinoa, Arugula & Salmon Salad with Tar­ragon Vi­nai­grette


Clean Eating - - SALADS & SIDES -

Quinoa doesn’t have to be rel­e­gated to be­ing a base, it can also be a topper! Here, it’s broiled un­til crisp then sprin­kled over the salad.

1 cup quinoa, rinsed 1 8-oz wild skin­less salmon fil­let 1 bulb fen­nel, cored and thinly sliced, fronds re­served ¼ cup ex­tra-vir­gin olive oil, di­vided

¼ tsp each sea salt and ground black pep­per, di­vided 1 tbsp Di­jon mus­tard

(TRY: Wood­stock Or­ganic Di­jon Mus­tard) 2 tbsp white wine vine­gar 2 tbsp chopped fresh tar­ragon 2 large beets, cooked, diced 6 cups loosely packed baby arugula

1. Cook quinoa ac­cord­ing to pack­age di­rec­tions. Spread quinoa onto a bak­ing sheet and al­low to cool and dry out slightly, about 15 min­utes.

2. Mean­while, pre­heat oven to 375°F. Place salmon on one side of a parch­ment-lined bak­ing sheet and spread fen­nel on op­po­site side. Driz­zle salmon with ¼ tsp oil. Driz­zle fen­nel with ¾ tsp oil. Sprin­kle both with 1/8 tsp each salt and pep­per. Bake un­til fen­nel is golden and soft­ened and salmon is cooked through, 10 to 12 min­utes. Flake salmon with a fork; set aside.

3. Place oven rack in up­per third of oven and turn on broiler. Roast quinoa for 5 min­utes, stir and ro­tate bak­ing sheet. Roast an­other 3 min­utes un­til crispy, check­ing fre­quently to pre­vent burn­ing. Set aside to cool.

4. In a small bowl, whisk to­gether Di­jon, vine­gar and re­main­ing

1/8 tsp each salt and pep­per. Whisk in re­main­ing 3 tbsp oil. Chop re­served fen­nel fronds and add to dress­ing along with tar­ragon, stir­ring to com­bine.

5. In a large bowl, toss to­gether quinoa, beets, arugula, fen­nel and salmon. Add dress­ing and toss to coat.

PER SERV­ING (1∕6 of recipe): Calo­ries: 288, To­tal Fat: 13 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 8 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 30 g, Fiber: 5 g, Sug­ars: 8 g, Pro­tein: 14 g, Sodium: 243 mg, Choles­terol: 18 mg

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