Name: Quinoa Panzanella-Inspired Salad with Salmon, Spinach & Capers
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 tbsp capers; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 1 small pkg fresh basil; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ cups quinoa; 1 ½ medium red onions; 1.02 kg salmon fillet; black pepper; extra virgin olive oil; red wine vinegar; salt

Quinoa Panzanella-Inspired Salad with Salmon, Spinach & CapersQuinoa Panzanella-Inspired Salad with Salmon, Spinach & Capers — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 tbsp capers

710 ml chicken or vegetable broth

1 ½ English cucumbers

1 small pkg fresh basil

3 cloves garlic

3 small pkgs grape tomatoes

1 ½ cups quinoa

1 ½ medium red onions

1.02 kg salmon fillet

black pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic. Transfer to a large bowl along with oil, vinegar, salt, and pepper; whisk to combine dressing.

Peel and small dice onions; add to the bowl with the dressing and toss to coat.

Halve tomatoes and add to the bowl.

Trim and medium dice cucumbers; add to the bowl and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place on a large plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, place salmon, skin-side down, in the skillet. Cook, flipping once, until the flesh is opaque and flaky, 3-5 minutes per side; remove to a clean plate.

Meanwhile, transfer the cooked quinoa to a large baking sheet pan, spread out in an even layer, and cool for 5 minutes.

Remove skin from salmon and use a fork to break the fillets into bite-sized chunks.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the veggies, along with capers and cooled quinoa. Stir to combine the salad.

To serve, divide spinach, quinoa salad, and flaked salmon between plates. Enjoy!

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