Caribbean Salmon Quinoa Salad

This healthy, flavorful Caribbean Salmon Quinoa Salad packs a punch with jerk seasoned seafood, an ancient grain, and colorful fruits and vegetables.

With some help from Rubbermaid’s Balance Meal Kit, you will have a perfectly portioned meal! This post is sponsored by Rubbermaid, but all opinions are my own.

Caribbean Salmon Quinoa Salad

I saw some gorgeous mangoes in the market and that was the impetus to make this scrumptious, healthy salad. Rubbermaid’s Balance Meal Kit guided me to select a grain, a protein, and a vegetable, or in my case, two vegetables to complete my lunch. I rubbed the salmon with a generous dose of jerk seasoning along with some seasoning salt for a Caribbean influence, cooked up some quinoa, and chopped the mango, cucumbers and red bell pepper. Then I loaded up each container with the proper ingredient! No measuring needed. Plus I had enough leftovers for another lunch! I was delighted with the results.

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More Details:

• Balance Meal Kits are microwave, dishwasher, and freezer safe. Plus they are BPA-free.
• They help take the guesswork out of portion sizes.
• The Balance Meal Kit containers are packed in a convenient box for a healthy meal on the go!
• A meal planning guide is included for menu inspiration.
• Like the Rubbermaid storage containers you’ve been using for years, the Meal Kit containers come with tight, yet easy to remove lids.
• Rubbermaid Balance Meal Kits are available at Amazon and Kroger. Buy extra container sets to prep weekly meals ahead of time.

How to Make a Healthy Quinoa Salad

1. Portion out the quinoa, salmon, mango, and vegetables into their appropriate containers. There should be enough left over to make a second salad. Cover with the matching lids and refrigerate until ready to eat.
2. Make the dressing by whisking together the vinegar, mustard, salt, jerk seasoning, and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
3. When ready to eat, empty the quinoa onto a plate or into a bowl, top with the remaining ingredients and drizzle with salad dressing.
4. Reserve any leftover salad dressing for another use.

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The Recipe:

Caribbean Salmon Quinoa Salad Recipe

Prep Time 30 minutes

Total Time 30 minutes

Yield 2 servings

A healthy, perfectly portioned salmon salad.

Ingredients

For salad:

• 2 cups cooked and cooled quinoa
• 8 ounces cooked salmon (rub with olive oil, sprinkle with salt and jerk seasoning, then grill or broil)
• 1-2 mangoes, peeled and cubed (approximately 2 cups)
• 1 ¼ cup sliced and quartered English cucumber (peel first if desired)
• 1 ¼ cups chopped red bell pepper

For dressing:

• 3 tablespoons balsamic vinegar
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• A generous pinch or two of jerk seasoning
• ⅛ teaspoon freshly ground black pepper
• ½ cup olive oil

Instructions

1. Portion out the quinoa, salmon, mango, and vegetables into their appropriate containers. There should be enough leftovers to make a second salad. Cover with the matching lids and refrigerate until ready to eat.
2. Make the dressing by whisking together the vinegar, mustard, salt, jerk seasoning, and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
3. When ready to eat, empty the quinoa onto a plate or into a bowl, Top with the remaining ingredients and drizzle with salad dressing.
4. Reserve any leftover salad dressing for another use.

Notes

Try with other favorite grains, like farro.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1191Total Fat: 73gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 71mgSodium: 763mgCarbohydrates: 102gFiber: 12gSugar: 56gProtein: 37g

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