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Prep time
20 hours
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Cook time
30 minutes
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Serves
4
Author Notes
Looking to use some leftover salmon and quinoa, I put this together with an asian inspired dressing. It's now a family favorite. —lkthebaker
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Ingredients
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1 cup
Red Quinoa
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1 teaspoon
Kosher Salt
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8 ounces
Cooked Salmon
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1 handful
Spinach
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4 tablespoons
Olive oil
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1.5 tablespoons
Soy sauce
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1.5 tablespoons
Unseasoned rice wine vinegar
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1 tablespoon
Sugar
Directions
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Cook the quinoa per package instructions, including 1 tsp of salt. Fluff, transfer to a bowl and allow to cool 10 minutes.
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Combine the soy sauce, sugar and rice wine vinegar together in a glass measuring cup. In a slow, steady stream, whisk in the olive oil until the dressing is emulsified.
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Flake the salmon into the quinoa, add the spinach. toss with dressing and serve. Salad can be refrigerated and served cold if preferred.
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