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Recipe of the Month

Grilled Salmon and Quinoa Salad


1 cup quinoa, rinsed

4 salmon fillets (2.5 oz. each)

3 tbsp extra-virgin olive oil, divided

½ tsp salt

Pinch pepper

2 medium carrots, shredded

¾ cup mixed chopped herbs, such as basil, parsley and dill

1 lemon, juice and zest


1. Add quinoa and 2 cups water to a saucepan set over medium heat. Bring to a boil, reduce heat, cover and simmer until water is absorbed, about 15 minutes.

2. Fluff and transfer to large serving bowl; set aside.

3. Meanwhile, brush salmon fillets with 1 tbsp olive oil. Sprinkle with salt and pepper.

4. Grill on medium for 10 minutes for each inch of thickness.

5. Set aside and break into bite-sized pieces.

6. Add carrots, herbs, lemon and remaining 2 tbsp olive oil to the quinoa.

7. Add salt and pepper to taste, and stir to combine.

8. Top with grilled salmon pieces and serve.

Makes 6 servings. Per serving:


406 calories | 21g protein | 21g total fat | 4g saturated fat | 10g mono fat | 7g poly fat | 33g carbohydrate | 2g sugar | 4g fiber | 359mg sodium


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