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Salmon Quinoa Salad with Lemon Avocado Dressing

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Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Featuring

Aroma® 6-Cup (Cooked) Rice Cooker – ARC-763C (Also on Amazon)

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Ingredients

  • 2 cup quinoa, rinsed
  • 3 cups water
  • 1 salmon fillets (about 8 oz)
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach or mixed greens
  • 1 ripe avocado
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • Salt and black pepper, to taste
  • 2–3 tbsp water (to adjust consistency)

Directions

  1. Add rinsed quinoa and water to the rice cooker pot. Place the salmon fillets on the steam tray above the quinoa.
  2. Close the lid and press the Cook switch. Let both cook until the cycle finishes.

  3. In a blender, combine avocado, lemon juice, olive oil, honey, salt, and pepper. Blend until smooth, adding a little water to reach your desired consistency.

  4. Once cooked, fluff the quinoa and let it cool slightly. Flake the steamed salmon into chunks.
    In a large bowl, combine quinoa, tomatoes, cucumber, onion, spinach, and salmon. Drizzle with the lemon avocado dressing and toss gently to mix.

  5. Enjoy warm or chilled — a fresh, wholesome, protein-packed salad!
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