Roasted Salmon, Quinoa and Black Bean Salad

This salad presents a trio of ingredients with incredible health halos. Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.

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Ingredients

  • 3/4 cup quinoa
  • 1-15 oz. can black beans, drained and rinsed  
  • 1 1/2 Tbsp. red wine vinegar                                                           
  • Kosher salt and ground black pepper, pinch
  • 1 cup red pepper, roasted, diced small                          
  • 3/4 cup red onion, diced small                                                
  • 2 pickled jalapeno chilies, seeded and chopped                  
  • 1/2 cup fresh cilantro, finely chopped                                 
  • 1 lb. salmon, roasted and cooled                                     
  • 3 cups watercress, large stems removed                        

Dressing

  • 6 Tbsp. fresh lime juice
  • 1 tsp. kosher salt                                                                             
  • 1 tsp. cumin, ground                                                                     
  • 1/4 tsp. cayenne pepper                                                                
  • 1/2 cup olive oil                                                                               

Number of Servings : 8

Serving Size: 1 cup salad with 1 oz. salmon on top

This salad presents a trio of ingredients with incredible health halos. Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.

Directions

  1. For the quinoa: In a bowl, wash the quinoa in at least 3 changes of cold water, rubbing the grains and letting them settle before pouring off most of the water until the water runs clear; drain in a large fine sieve.
  2. Bring 1½ cups of water to a boil in a medium-sized pot and add the quinoa. Lower the heat and cover; cook for 15 minutes. Remove from the heat and let sit for 20 minutes. Fluff with a fork to break up any clumps.
  3. While the quinoa is cooking, toss the beans with vinegar, salt, and pepper to taste in a small bowl. Let sit for 30 minutes before draining off excess liquid.
  4. Transfer the quinoa to a large bowl and cool. Add the drained beans, red bell pepper, red onions, jalapeños, and cilantro; toss gently to combine.
  5. For the dressing: In a small bowl, whisk together the lime juice, salt, cumin, and cayenne pepper. Add the oil in a stream, whisking.
  6. Drizzle the dressing over the salad and toss well with salt and cayenne to taste. Crumble half the cooked salmon and add gently to the salad. This salad may be made 1 day ahead and chilled, covered.
  7. To serve: Mound a small pile of watercress on a plate and top with 1 cup of the bean salad. Top with the remaining roasted salmon on top.

Note: This salad presents a trio of ingredients with incredible health “halos.” Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.