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Leftover Salmon & Quinoa Salad

Batch cooking is an excellent way to have “plannedovers”–planned leftovers–that can be adapted to different dishes throughout the week. I specifically like to batch cook grains, legumes, and animal proteins. My family regularly eats salmon. To save money I will buy a bag of frozen fillets especially when they go on sale. One of my favorite things to do is to oven roast a few extra salmon fillets that can be used for another meal during the week when I’m running short on time.

This is a non-recipe recipe that I discovered one week when I had leftover quinoa, salmon, fresh vegetables, and Sesame Soy Vinaigrette already in my refrigerator. I reheated the salmon and quinoa in the microwave so that it wasn’t straight from the refrigerator cold but not piping hot either. To brighten up the dish, I added chopped vegetables, shredded cilantro, crushed peanuts, and vinaigrette. I typically don’t buy pre-processed produce but recently I have been buying shredded carrots because it saves time and allows me to quickly add more vegetables to meals. 

Serves: 1

Serving Size: 1

Total Time: 10 minutes if ingredients are on hand


  • 4 oz portion of cooked salmon
  • 1 cup cooked quinoa 
  • Vegetable slaw (red pepper, carrots, and radicchio)
  • Approximately 2 Tablespoons Sesame Soy Vinaigrette
  • Handful of crushed peanuts and shredded cilantro 

Nutrition Information per Serving

  • Serving Size: 1
  • Calories: 653
  • Carbohydrates: 50 grams
    • Dietary Fiber:  9 grams
    • Sugars: 6 grams
  • Protein: 42 grams
  • Fat: 32 grams
  • Sodium: 271 milligrams

*We have run a nutritional analysis for this dish to give you an idea of what the calories for a dish similar to this would look like but the actual amount will vary depending on the ingredients and the portion sizes.

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