Tangy BBQ Glazed Salmon Quinoa Salad with seasoned broccoli, peppers, onion and corn. BBQ grilled salmon or pan seared, this healthy quinoa recipe makes an easy lunch or dinner and tastes great hot or cold!
Ingredients
3½ozSalmon Fillet, 100g
¼tspGarlic Powder
¼tspPaprika
Pinchof Salt
1TbspBBQ Sauce, Unsweetened or Low Sugar
Quinoa Salad:
¾cupCooked Quinoa, 140g, or ¼ cup uncooked: 45g
1cupBroccoli Florets, Chopped, 90g
¼cupCorn Kernels, Off Cobb, Canned or Thawed from Frozen, 34g
¼cupRed Bell Peppers, Chopped, 36g
2TbspChopped Onion, 20g
½tspItalian Seasoning
Instructions
If using uncooked quinoa, cook according to instructions in notes.
Season both sides of salmon with garlic powder, paprika and salt.
Heat a nonstick grill pan over medium, lightly grease with cooking spray and add the salmon.
Cook on one side for 4-5 mins, and flip.
Spread the bbq sauce on the cooked side using a spoon or basting brush.
Cook other side for another 4-5 mins. Optionally place corn on side to char.
Place broccoli in a large bowl, cover with a damp paper towel and microwave on high for 1½ minute until tender.
Add cooked quinoa, bell peppers, onions, corn and Italian seasoning and toss to combine.
Transfer to a plate first or place salmon fillet on top and serve!
Notes
To cook Quinoa:
Rinse quinoa thoroughly in cold water (to avoid any bitter taste).
Bring ½ cup water and quinoa to a boil in saucepan.
Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed.
Remove from heat and let it rest for 5 minutes. Fluff the quinoa with a fork and transfer to bowl.
Make Ahead/Storage:
Fridge: 3 days. Store salmon and quinoa salad in separate airtight containers.
Product Recommendation:
Primal Kitchen Classic BBQ Sauce, Organic and Unsweetened