Mediterranean Quinoa Salad with Air Fryer Salmon
This Mediterranean Quinoa Salad is light, refreshing, and full of Mediterranean flavor, without any fuss. With fluffy quinoa, fresh veggies, herbs, and a zesty dressing, it comes together quickly for a light lunch or side dish. It’s perfect whether you’re meal prepping for the week or want something wholesome and satisfying after a busy day.
Servings: 4 people
Ingredients
For the Salmon
- 1 lb. salmon cut into 4 ounce fillets
- 1 tablespoon extra virgin olive oil
- Salt and black pepper
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 small garlic gloves minced
- Salt and black pepper
For the Quinoa Salad
- 1 cup quinoa rinsed
- ½ cup red onion chopped
- ⅓ cup black olives sliced
- 1 cup cherry tomatoes halved
- 1 cup yellow bell pepper chopped
- 1 cup cucumber chopped
- ¼ cup feta cheese crumbles
- Fresh parsley for garnish
Instructions
Prepare Salmon
- Preheat the air fryer to 400°F (200°C). Pour olive oil over the salmon fillets. Then, rub each fillet with salt and black pepper.
- Place the salmon in the basket of the air fryer and cook for 7-9 minutes, depending on this thickness of the salmon.
Cook Quinoa
- In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes.
- Remove saucepan from the heat, uncover and fluff quinoa with a fork. Set aside and allow to cool for at least 5 minutes.
Make Dressing & Assemble
- In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add minced garlic, salt and pepper. Whisk well and set aside.
- In a large bowl, add cooked quinoa, red onions, black olives, cherry tomatoes, yellow bell pepper, feta cheese and cucumber. Stir really well.
- Pour the homemade vinaigrette dressing over the quinoa salad and stir again. Serve with air fryer salmon and garnish with fresh parsley. Enjoy!
Meal-prepping
- Place an even amount of quinoa salad and salmon into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.
Video
Notes
To Store: Place leftovers in an airtight container and refrigerate 1-2 days. If you keep the dressing separate, it should stay good a little longer (3-4 days). Note: the salmon will stay good for 3-4 days with or without dressing added.
To Freeze: I don’t recommend freezing this mediterranean quinoa salad, though you can separate and freeze salmon in a freezer-bag or container for around 4-6 months.
To Reheat: You can reheat salmon in the air-fryer if desired, but it’s not necessary and this salad tastes great chilled.
Nutrition
Serving: 1/4 | Calories: 207kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7.5g | Cholesterol: 12mg | Sodium: 341mg | Potassium: 713mg | Fiber: 5g | Sugar: 3.2g | Calcium: 10mg | Iron: 14mg