Lemon Pepper Salmon Quinoa Salad - Chicken of the Sea

I am type 2 diabetic. Husband allergic to eggs & chicken but, turkey is okay.

You'll feel energized with this quick and healthy lunch—a quinoa salad topped with salmon, veggies, and whole grains!
TOTAL TIME 20 minutes
SERVINGS 4 servings

3 (2.5 oz) pouches Chicken of the Sea® Pink Salmon with Lemon Pepper

1 ½ cups dry quinoa, rinsed (cook according to package instructions)

2 to 3 Tablespoons lemon juice

⅓ cup olive oil

salt, to taste

black pepper, to taste

2 cups chopped lettuce

⅓ cup olives, chopped (kalamata olives)

1 cucumber, seeded and diced

1 red bell pepper, diced

3 Tablespoons red onion, minced

2 green onions, thinly sliced

½ cup flat-leaf parsley, chopped

Directions at chickenofthesea.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer