Quinoa Tabbouleh with Salmon
By :Karen Tumani
Votes: 0
Rating: 0
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Course Dinner, Lunch
Browse Category Dinner, Lunch
Keyword Fish, Healthy, Salmon, Seafood
Home Category Dinner, Lunch
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
3 Servings
Ingredients
  • 1 cup quinoa red, black or mixed
  • 2 salmon fillets
  • 1 cup English cucumber chopped
  • ½ cup parsley chopped
  • 1 cup tomatoes chopped
  • 1 avocado cubed
  • Capers
Seasonings:
  • lemon, salt, olive oil, vinegar, grated ginger
Course Dinner, Lunch
Browse Category Dinner, Lunch
Keyword Fish, Healthy, Salmon, Seafood
Home Category Dinner, Lunch
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
3 Servings
Ingredients
  • 1 cup quinoa red, black or mixed
  • 2 salmon fillets
  • 1 cup English cucumber chopped
  • ½ cup parsley chopped
  • 1 cup tomatoes chopped
  • 1 avocado cubed
  • Capers
Seasonings:
  • lemon, salt, olive oil, vinegar, grated ginger
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
Salmon preparation:
  1. On the Instant Vortex control panel, press Bake and then set time to 8 Minutes and temperature to 355°F (180°C). Put a bit of cooking oil spray and the pieces of marinated chicken inside the basket. Press Start.
  2. Once Add Food appears on the display, place the salmon fillets in the basket. Season with grated ginger, salt and pepper, and close.
  3. Once ready, remove and serve on top of the quinoa tabbouleh.
Quinoa tabbouleh preparation:
  1. Make sure that the stainless steel inner pot is inside the Instant Pot. Add 1 cup red, black, or mixed quinoa to a bowl. Add 1¼ cups water and 1 tsp salt.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 6 Minutes.
  3. Once the time is up, let the steam release naturally or turn the steam release handle.
  4. Once all the pressure has been released, open the lid and put the quinoa in a bowl.
  5. Mix the quinoa with the chopped tomato, cucumber, parsley, and avocado. Season with the juice of one lemon, 2 tsp vinegar, ½ tsp salt, and olive oil.
  6. On each plate, serve the quinoa salad and the salmon fillet on top.
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