Crispy Quinoa, Arugula & Salmon Salad with Tarragon Vinaigrette

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.
Author:
Publish date:
Crispy Quinoa, Arugula & Salmon Salad with Tarragon Vinaigrette recipe

Crispy Quinoa, Arugula & Salmon Salad with Tarragon Vinaigrette

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 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

Preparation

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 ⅛ 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 ⅛ 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.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 288
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 18 mg
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 243 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 2 g