Name: Grilled Salmon and Quinoa Salad with Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.85 ounces Grilled Salmon; 1/3 cup Cooked Quinoa; 1/2 cup Chopped Cucumber; 1/4 cup Diced Red Bell Pepper; 1/2 cup Halved Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Chopped Fresh Parsley

Grilled Salmon and Quinoa Salad with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Quinoa Salad with Crisp Vegetables

Flaked grilled salmon tossed with fluffy quinoa and colorful garden vegetables, finished with a bright lemon-herb vinaigrette for a refreshing crunch.

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NUTRITION

Protein

17.2g

Fat

14.8g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

1.85 ounces Grilled Salmon

1/3 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/4 cup Diced Red Bell Pepper

1/2 cup Halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

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PREPARATION

1
Grill the salmon fillet over medium heat until it flakes easily with a fork then set aside to cool slightly.
2
Prepare the quinoa according to package instructions and allow it to cool to room temperature.
3
Dice the cucumber and red bell pepper into small uniform pieces and halve the cherry tomatoes.
4
In a small mixing bowl whisk together the olive oil lemon juice and finely chopped fresh parsley to create the dressing.
5
In a large salad bowl combine the cooled quinoa cucumber bell pepper and tomatoes.
6
Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
7
Flake the grilled salmon into bite-sized pieces and place them on top of the salad before serving.