The other day, I was trying to decide what to make for my lunches for work. I couldn’t find much when going through Pinterest and back through my archives that I hadn’t already had a lot before. Yep, it’s that time of year where I’m sick of everything and craving a new batch of recipes and fresh ideas! I wanted a delicious blend of flavours along with some protein to power me through the busy days. A similar recipe of a broccoli salad with apples, cranberries and feta came to mind. I then remembered that a coworker of mine highly recommended a specific brand of canned salmon from Raincoast Trading that tastes like thick and buttery salmon filet (and it’s in a can!). A-ha! I have the perfect salad idea. Mixed greens, broccoli, apples, cranberries, feta, red onion, and quinoa.
I found myself very satisfied with this salad. I was actually overly full from just a half serving! This is a good lunch for meal prepping for yourself or for you and your significant other. You can make two larger salads or what I would do for next time (because it was so filling), 4 smaller salads. Either way you do it, you just need a light oil dressing. I actually just used olive oil (no balsamic, no additives). The salmon, feta, apples and cranberries bring enough flavours that I worried about clashing.
Serves: 2 large salads (or 4 small salads)
Ingredients: 1-2 McIntosh apples, 1 cup rainbow quinoa (cooked), 1 can Raincoast Trading pink salmon (I use the ‘no salt added’), 1/2 cup feta (crumbled), 1/4 cup red onions (chopped), 1/2 cup dried cranberries, 1 head broccoli (approx. 15 florets), 2 large handfuls of mixed greens (can use spinach or arugula), 1/4 cup olive oil (for dressing).
Instructions: if you have a rice cooker, place the quinoa in it with water to cook while you prepare the other ingredients. If not, boil water for the quinoa. Boil water to steam the broccoli. Once your quinoa and broccoli are cooking, slice your apples, crumble your feta (if not already done), and place your mixed greens in a large mixing bowl. Drain the canned salmon and remove any obvious bones. Once quinoa and broccoli are cooked, run them (separately) under cold water until completely cooled. Otherwise, you can place them in the fridge for an hour before putting the salad together. Mix all ingredients and dish into containers or bowls (depending on whether you’re packing it as a lunch or not). Serve dressing of your choice on the side (I put 1/4 cup of olive oil into a dressing container).
And there you have it, that salad that everyone will be eyeing up.