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Quinoa-Avocado Salmon Salad

  • ⅔ cup quinoa
  • 2 fillets salmon
  • 1 pint grape tomatoes
  • ¼ cup cilantro
  • ½ bunch scallions
  • ½ red onion
  • 2 limes
  • 1 tablespoon apple cider vinegar
  • 1 avocado
  • 2 tablespoons olive oil
  • 1 cup water
  • kosher salt
  • black pepper

1. Cook Quinoa

Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water, and a pinch salt in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

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2. Sear Salmon

Rinse salmon and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon. Sear until browned on outside and slightly opaque, about 5 minutes per side.

3. Prepare Ingredients

Meanwhile, wash tomatoes, cilantro, and scallions. Halve tomatoes and finely chop cilantro and scallions. Peel red onion and mince.

4. Prepare Quinoa Salad

Juice 1½ limes into a large bowl. Add halved tomatoes, chopped cilantro and scallions, minced onion, 1 tablespoon olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.

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5. Prepare Avocado

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into thin slices. Squeeze over remaining half lime and season with salt and pepper.

6. Plated Salad

Flake salmon with a fork. Divide quinoa evenly between two bowls. Top with avocado and salmon and serve.