Quinoa Salmon Salad

Quinoa Salmon Salad
1 tbsp plus 1 tsp olive oil
1 lb piece skinless salmon fillet
kosher salt and black pepper
1 c quinoa
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2 English cucumbers, halved lengthwise and thinly sliced<
1 c fresh flat-leaf parsley leaves
1/4cup torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsl fresh lemon juice

Follow package directions and prepare quinoa. Set aside, allow to cool.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture.

Strawberry Quinoa Salad

Strawberry Quinoa Salad
For the Salad:
1 cup quinoa
6 strawberries, trimmed and thinly sliced
2 scallions, white and light-green parts only, thinly sliced
½ cup crumbled feta cheese
¼ cup sliced or slivered almonds, toasted
½ English cucumber, peeled and roughly chopped
2 tbsp finely chopped flat-leaf parsley leaves

2 tbsp thinly sliced mint leaves

For the Dressing:
3 tbsp almond oil
2 tbsp extra-virgin olive oil
2 tbsp champagne vinegar
Juice of 1 lemon
Salt and freshly ground black pepper

In a medium saucepan set over high heat, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover and cook until the quinoa is tender and has absorbed all the water, about 12 minutes.

Remove the saucepan from the heat. Transfer the quinoa to a large baking sheet or plate and spread it out to cool to room temperature.

Meanwhile, in a small bowl or glass measuring cup, whisk the almond oil with the olive oil, champagne vinegar and lemon juice. Season to taste with salt and pepper and set aside.

In a medium bowl, combine the cooled quinoa with the strawberries, scallions, feta cheese, almonds, cucumber, parsley and mint. Re-whisk the dressing and pour it over the salad. Toss to combine. Season to taste with salt and pepper, then serve.