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Quinoa Salad with Avocado and Peas + Steamy Kitchen Giveaway

Author: Gaby Dalkin


For the quinoa

  • 1 cup dried quinoa
  • 2 cups water
  • 1 avocado diced
  • 1 cup cooked shelled edamame
  • 6 ounces sugar snap peas cut in half

For the Lemon Soy Dressing

  • Grated zest of 1 lemon
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons grapeseed or olive oil

For the Salmon (optional)

  • 1 lb fresh salmon
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 lemon juiced


For the quinoa

  • Place the quinoa and the water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes. Let cool a bit, about 5 minutes.
  • Toss the quinoa with the remaining ingredients and the 1/2 of the dressing and taste. Add more dressing as needed and serve.

For the Lemon Soy Dressing

  • Add all ingredients to a mason jar, close lid tightly, and shake a few times

For the Roasted Salmon

  • Preheat the oven to 425 degrees F.
  • Place the salmon, skin side down, on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Place the salmon into the oven and bake for about 15 minutes until the salmon starts to flake apart. Remove the salmon from the oven. Squeeze the lemon on top and flake it into pieces to add to the salad