Crunchy Quinoa Bang Bang Salmon Salad

• porties: Makes 4 big servings
• totale tijd: 31 minutes

Ingrediënten

And, if you want links to anything I’m using in this video, just comment LINK and I will DM you!

CRISPY QUINOA

1 1/2 cups cooked quinoa, cooled

1 tsp avocado oil

1 tsp low sodium soy sauce

BROILED SALMON

1 1/2 lbs salmon

2 tsp low sodium soy sauce

2 tsp honey

BANG BANG SAUCE

1 cup fat free greek yogurt

1/4 cup sriracha

2 tb rice vinegar

1/4 cup low sodium soy sauce

2 tb honey

1 tsp fresh grated ginger

1/2 tsp crushed red pepper flakes

SALAD

3 persian cucumbers, chopped

1/4 red onion, finely diced

3 green onions, finely chopped

1 cup shelled edamame

1 avocado, diced

Instructies

Preheat oven to 375F. Add the quinoa to a baking sheet. Toss with the oil and soy sauce and spread into an even layer. Bake 20-25 minutes or until golden and crunchy, stirring halfway through. Keep an eye during the cooking process so it doesn’t burn. While that’s in the oven make the bang bang sauce. Add all of the sauce ingredients to a mini blender and blend until smooth. When the quinoa comes out of the oven, turn the broiler on high to make the salmon. Add the salmon to a baking sheet - I recommend using foil > parchment paper but I didn’t have any. Mix the soy sauce and honey and brush it over the salmon. Broil for 8-9 minutes depending on your preferred doneness. Shred it using two forks and set aside. Finally, build your salad. In a large bowl, add the cucumbers, red onion, green onions, edamame, avocado, shredded salmon, and crispy quinoa. Pour dressing on top, optional sesame