Serves 6
Ingredients:
- 1 lb Smoked Salmon, bring to room temperature
- 1 cup quinoa
- 1 cup vegetable stock or water
- 3 tbsp olive oil
- 2 medium zucchini, small diced
- 6 oz shiitake mushrooms, small diced
- 2 cloves garlic, chopped fine
- 1 ½ cup shelled edamame
- 1 bunch fresh Italian flat leaf parsley, chopped fine
- 6 green onions, thinly sliced
- 4 large tomatoes, seeded and small diced
- 5 tbsp olive oil
- Juice of 3 lemons, freshly squeezed
- Zest of 1 lemon
- Kosher salt and cracked black pepper to taste
Directions:
Cook quinoa according to package instructions substituting water for vegetable stock.
In a large sauté pan, heat 3 tbsp olive oil to medium high and add zucchini, mushrooms and garlic. Cook until just tender, stirring occasionally.
Add edamame and heat until just warm, no more than three minutes.
Remove from heat and let cool to room temperature.
Pour cooked quinoa into a large bowl and add the parsley, green onions, tomatoes, 5 tbsp olive oil, lemon juice and zest. Toss together until well mixed.
Add remaining cooked ingredients and the Smoked Salmon. Season to taste with salt and pepper and toss salad again until all products are completely incorporated.
Serve immediately.
Sourcehttps://honeysmokedfish.com/blogs/recipes/honey-smoked-salmon-quinoa-salad
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