Crispy Quinoa, Arugula & Salmon Salad with Tarragon Vinaigrette
SERVES 6. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 45 MINUTES.
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