This salmon quinoa salad is so fresh with tender quinoa, flavor packed salmon chunks, sugar snap peas, peppers, and chickpeas. Enjoy this hearty salad with miso infused vinaigrette dressing!

Prep Time: 10 Min

Olive oil Rice vinegar Miso Salmon fillets Onion powder Smoked paprika powder Baby arugula Cooked quinoa Sugar snap peas Red bell pepper Cooked chickpeas Salt & pepper

cook Time: 10 MIN

Ingredients

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Combine the olive oil, rice vinegar, miso, salt and pepper together to make dressing.

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Make the dressing.

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Combine the onion powder, smoked paprika powder and salt together and rub into the salmon.

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Prepare the salmon.

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Heat up the olive oil in a pan. Sear the salmon on both sides until fully cooked. Transfer to a plate, peel off the skin (if any), and crumble with a fork.

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Sear the salmon.

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In a large bowl, place the arugula, cooked quinoa, sugar snap peas, bell pepper, chickpeas, and crumbled salmon. Season lightly with salt and pepper. Toss gently.

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Assemble.

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Drizzle the dressing over the salad and top with scallions.

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Serve.

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Grab the full recipe  from the link below!