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Seared Salmon Quinoa Salad
Chef Terry’s seared salmon comes on a bed of nutty quinoa, along with a vibrant medley of radish, snow peas, asparagus, sliced almonds, and whipped feta cheese. Enjoy the delightful blend of protein, grains, and garden-fresh goodness for a light yet balanced anytime meal.
Nutritional facts
Protein
47g
Carbs
22g
Calories
770
Fat
56g
Ingredients
Feta Cheese, Canola and Olive Oil Blend, Mixed Greens, White Balsamic Vinegar, Almonds, Buttermilk, Asparagus, Black Pepper, Garlic, Agave Syrup, Onion, White Pepper, Kosher Salt, Mayonnaise, Grapeseed Oil, Thyme, Tri-color Quinoa, Lemon Juice, Basil, Radish, Salmon, Snow Peas
Reviews
4.3
Based on 66 reviews
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Bonnie Wilcox · 12/21/23
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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