Salmon, Spinach, Zucchini, Feta Salad

Dinner tonight was delicious!! This recipe is going to go on the regular menu for sure. I actually made it over two days to save time after yoga class tonight. I grilled the salmon and pre-cooked the quinoa yesterday evening when I had time, then just reheated them before combining in this dish. That meant I got this on the table in 15 minutes tonight!

Salmon, Spinach, Zucchini, Feta Salad
serves 3

Ingredients:

• 1/2 cup walnuts
• 2 TB canola oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large zucchini, halved and sliced
• 2 cups cooked quinoa
• 4 large handfuls baby spinach, chopped
• 1 green onion, thinly sliced
• 2 TB olive oil
• 1 TB lemon
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• salt and pepper
• 2 fillets grilled salmon

Directions:

1. Toast the walnuts in a skillet on med-low heat for about 10 minutes, stirring often. Place in a large bowl.
2. Heat 2 TB canola oil in skillet over medium heat. Add onions and cook for 3 minutes, then add in garlic and zucchini. Cook another 2-3 minutes. Add to large bowl.
3. Add cooked quinoa, baby spinach, and green onions to large bowl. Drizzle with 2 TB olive oil, 1 TB lemon juice, salt and pepper. (I used some Herbamare instead of salt). Sprinkle the parsley, combine gently.
4. Add feta, combine gently. Serve on plates, top with chunks of salmon. Adjust seasoning to taste.

This recipe is slightly adapted from one found on the Tastespotting blog.