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Warm Quinoa Salad with Avocado, Pancetta, and Smoked Salmon

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20 minutes4 servings
QuinoaSmokedSalmon

Ingredients

DRESSING

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

ENTREE 

1 Cup cooked red and white Quinoa
1 Cup Broccoli, cut into small florets and roasted
4 Eggs, soft-boiled
4 strips of crispy cooked Pancetta
1 Cup spring greens mix or baby kale
8oz of Echo Falls Smoked Salmon
1 small Avocado, peeled and diced
1/2 Cup Edamame beans or fresh Peas, warmed
4 Green Onions, finely chopped
A handful of Parsley leaves
A handful of Mint

Recipe Directions

  1. Cook quinoa according to package instructions. 
  2. Trim and roast broccoli with some olive oil and salt (450-500F for ten minutes.)
  3. Fry four slices of panchetta in a pan until crispy, about 4-6 minutes.
  4. Bring a pot of water to a gentle simmer, carefully lower in eggs, and cook for 6 minutes. Immediately remove from water and allow to cool. Peel and set aside.
  5. Slice smoked salmon, avocado, and spring onions. Thaw and warm edamame or peas if necessary. If using, remove mint and parsley leaves from stem. Set all aside. 
  6. Whisk Dijon mustard, red wine vinegar, olive oil, honey, salt and pepper in a small bowl.
  7. Combine cooked quinoa, roasted broccoli, and spring greens. Toss with the Dijon vinaigrette mixture.
  8. Assemble salad bowls for serving with a bed of quinoa mixture, topped with warmed smoked salmon, edamame or peas, avocado, spring onions, herbs, soft-boiled egg, and crispy Pancetta. Season with salt and pepper to taste.

Photography and Recipe Credit www.AlaskaSeafood.org

Ingredients

DRESSING

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

ENTREE 

1 Cup cooked red and white Quinoa
1 Cup Broccoli, cut into small florets and roasted
4 Eggs, soft-boiled
4 strips of crispy cooked Pancetta
1 Cup spring greens mix or baby kale
8oz of Echo Falls Smoked Salmon
1 small Avocado, peeled and diced
1/2 Cup Edamame beans or fresh Peas, warmed
4 Green Onions, finely chopped
A handful of Parsley leaves
A handful of Mint