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Warm Quinoa Salad with Avocado, Pancetta, and Smoked Salmon

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15 minutes4 servings
QuinoaSmokedSalmon

Ingredients

SAUCE

2 tsp Dijon mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Dash of Honey
Sea salt flakes
Freshly ground black pepper

ENTREE 

1 packet of cooked red and white Quinoa
1 Cup tender-stem Broccoli, cut into small florets and blanched
8oz of Echo Falls Smoked Salmon
1 small Avocado, peeled and diced
1/2 cup frozen Edamame beans or peas
4 Green Onions, finely chopped
A handful of Parsley leaves
A handful of Mint
2 small punnets Salad Cress, snipped
4 Eggs, boiled
4 rashers crispy Pancetta

Recipe Directions

  1. Whisk Dijon mustard and red wine vinegar together in a bowl, then whisk in the olive oil and honey and seasonings.
  2. Add the cooked quinoa along with the broccoli, smoked salmon, avocado, edamame, and spring onions, then toss everything together. 
  3. Add the herbs and cress and toss again. Top with a warm boiled egg and some crispy Pancetta.

Photography and Recipe Credit: www.WildAlaskaSeafood.org

Ingredients

SAUCE

2 tsp Dijon mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Dash of Honey
Sea salt flakes
Freshly ground black pepper

ENTREE 

1 packet of cooked red and white Quinoa
1 Cup tender-stem Broccoli, cut into small florets and blanched
8oz of Echo Falls Smoked Salmon
1 small Avocado, peeled and diced
1/2 cup frozen Edamame beans or peas
4 Green Onions, finely chopped
A handful of Parsley leaves
A handful of Mint
2 small punnets Salad Cress, snipped
4 Eggs, boiled
4 rashers crispy Pancetta