Roasted Vegetable Quinoa Salad with Salmon


For 4 servings:

  • 12 ozs Salmon Fillet (oven baked)
  • 1 Sweet Potato (diced into 1 inch cubes)
  • 1 Red Bell Pepper (diced)
  • 1 cup Red Onion (diced)
  • 3 Leeks (chopped)
  • 2 Garlic (cloves, peeled and halved)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Quinoa (uncooked)
  • 1 cup Water
  • 2 cups Arugula
  • 1/4 cup Mint Leaves
  • 1/4 cup Feta Cheese (crumbled)
  • 1 Lemon (juiced)
  • Sea Salt & Black Pepper (to taste)


  1. If you are using salmon, cook your fillets up ahead of time in the oven seasoned with a bit of oil, salt, pepper and lemon juice.
  2. Preheat oven to 415ºF (213ºC). Combine sweet potato, red bell pepper, red onion, leeks and garlic cloves in a large mixing bowl. Toss well with red pepper flakes and olive oil. Place veggies on a foil-lined baking sheet and cook for about 30 minutes or until golden. (Note: Veggies can also be done on the barbecue in a grilling basket.)
  3. In the mean time, add quinoa and water to a small sauce pan. Bring to a boil over medium-high heat. Cover pot and reduce heat to a simmer. Let simmer for 12 minutes. Remove from heat and fluff with fork.
  4. When your veggies are finished roasting, put them in a large mixing bowl. Add quinoa, mint, feta and arugula. Sprinkle with lemon juice and season with salt and pepper. Serve alone or with an oven-baked salmon fillet on the side. Enjoy!


  • Calories = 356
  • Fat = 13g
  • Carbs = 38g
  • Protein = 24g

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