A colorful, bright quinoa and vegetable salad topped with Alaska smoked salmon is just right for a light lunch or dinner. Another way to have Popsie's Wild Caught smoked salmon on your menu. Photo credit: Steve Lee.
Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon
Servings: 4 Prep Time: 7 minutes Cook Time: 10 minutes
Author: The Alaska Seafood Marketing Institute
Ingredients
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Dash of honey
- Sea salt flakes
- Freshly ground black pepper
- 1 packet of cooked red and white quinoa
- 1 cup tender-stem broccoli, cut into small florets and blanched
- 1-2 packages of Popsie’s Wild Caught Smoked Salmon, flaked into bite sized pieces
- 1 small avocado, peeled and diced
- 1/2 cup frozen edamame beans or peas
- 4 spring onions, finely chopped
- A handful of parsley leaves
- A handful of mint
- 2 small punnets salad cress, snipped
- 4 eggs, boiled
- 4 rashers crispy Pancetta
Directions
Step 1: Make the dressing
- Whisk the Dijon mustard and red wine vinegar together in a salad bowl; whisk in the olive oil and honey and season with salt and pepper to taste.
Step 2: prepare the salad
- Add the quinoa to the bowl along with the broccoli, smoked salmon, avocado, edamame beans or peas and scallions, then toss everything together. Add the herbs and watercress and toss again.
Step 3: Garnish and serve
- Top with a warm boiled egg and some crispy pancetta.