Smoked Salmon Blueberry Quinoa Salad: A Refreshing Twist on a Classic

Smoked Salmon and Blueberry Quinoa Salad

Today, I’m excited to share a unique recipe that combines the smoky flavor of salmon with the sweet burst of blueberries in a wholesome quinoa salad. This dish is perfect for a light lunch or a refreshing side dish for a summer gathering.

Ingredients:

• quinoa (200g)
• smoked salmon (150g)
• blueberries (100g)
• arugula (50g)
• feta cheese (50g)
• lemon (1)
• olive oil (30ml)
• balsamic vinegar (15ml)
• salt
• pepper

Kitchen Tools:

• saucepan
• strainer
• mixing bowl
• whisk
• grater

I start by cooking the quinoa according to the package instructions in a saucepan. Once the quinoa is cooked, I let it cool slightly before transferring it to a mixing bowl. I then flake the smoked salmon and add it to the quinoa along with the blueberries, arugula, and crumbled feta cheese.

For the dressing, I whisk together the juice of the lemon, olive oil, balsamic vinegar, salt, and pepper. I pour this tangy dressing over the salad and toss everything together until well combined. The fresh flavors of the lemon and balsamic vinegar complement the richness of the salmon perfectly.

To serve, I sprinkle some extra feta cheese on top for a creamy finish. This salad is best enjoyed chilled, allowing the flavors to meld together.

The total weight of the cooked salad is approximately 600g, making about 4 servings. Each serving weighs around 150g. With the healthy ingredients used, each serving is estimated to be around 300 calories.

One unusual tip for this recipe is to add a handful of chopped fresh mint leaves to the salad for an extra burst of freshness. The mint pairs beautifully with the blueberries and salmon, adding a lovely herbaceous note to the dish.

I encourage you to give this Smoked Salmon and Blueberry Quinoa Salad a try. Feel free to customize it with your favorite fruits, nuts, or greens to make it your own. Enjoy!