Spring Quinoa Salad

 

Today I’m sharing another recipe that was part of my SMP collaboration with Carlene. I can’t resist posting all of these gorgeous photos Abby took – it was such a fun morning shooting this healthy and delicious food! I’ve been enjoying variations of this salad for lunch the past few weeks. This is an easy recipe you can prep at the begining of the week and top over a bed of lettuce each day. Experiment with different protien – tuna, lentils and chicken are my go-tos! Continue reading for the recipe!

 

 

 

 

Directions: Place salmon in the oven at 350 for about 10 minutes (check depending on thickness of the fillet). The salmon should flake when ready. Set aside while preparing salad. To prepare roasted chickpeas, place rinsed chickpeas on a pan. Pat dry and add a drizzle of olive oil. Toss to coat and roast at 350 until golden brown. To prepare quinoa, rinse dry quinoa and drain. Rinsing is very important to remove the bitter coating. Cook on the stove with 1 cup water. Cover with a lid and bring to a boil. Once boiling, turn to low and leave covered for 15 minutes. Turn off heat and leave lid on for another five minutes, then fluff grain with a fork. Once the grain has cooled, add asparagus, red peppers, snap peas and chick peas to the quinoa. Plate over greens with a side of salmon and add chopped fresh herbs, a sprinkle of sea salt, a squeeze of lemon and an oil and vinegar dressing.