Smoked Salmon Quinoa Salad
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 clove garlic, minced
- 1 cup quinoa
- 2 1/2 cups low-sodium chicken or vegetable stock
- pinch of salt (optional)
- 6 oz smoked salmon, sliced
- 1/3 cup capers, drained and rinsed
- 2-3 tbsp prepared horseradish
- 2 tbsp chives, chopped
- 2 tbsp fresh lemon juice
When the butter melts and begins to foam, add the quinoa.
Toast the quinoa for a few minutes until it's lightly browned and begins to pop.
Add the chicken stock and a pinch of salt, if desired.
Bring to a boil, reduce heat to low, and simmer for 15-20 minutes covered, until the liquid is absorbed.
Spread the quinoa onto a cookie sheet to cool. This can be done a day ahead.
Toss the cooled quinoa with the salmon, capers, horseradish and chives.
Add the lemon juice right before serving, adding more or less to taste.
For a printable recipe click here