Quinoa Salmon Salad with Dill. By Juliana Goodwin


1 cup uncooked white or tri-colored quinoa
1 1/2 cups smoked salmon or smoked trout, sliced
4 green onions, sliced
2 cups cucumbers, sliced
4 tablespoons fresh dill
Zest from 1 lemon
2 cups butter lettuce, sliced

1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon dried dill


For salad: Cook quinoa according to package directions and cool. In a large bowl, combine cooled quinoa, smoked fish, green onions, cucumbers, dill, lemon zest and butter lettuce.
For dressing: In a small bowl, whisk together all dressing ingredients.
Toss salad with dressing, and serve immediately or refrigerate until time to serve.

Note: This is best served the day it is made.
Category: Summer Lovin'
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