This Salmon Quinoa Bowl is a delicious and nutritious meal that’s so very easy to make. Thanks to the Instant Pot, this recipe will be done before you know it!
What Makes This Instant Pot Quinoa Salad With Salmon So Good
- Fast. Ready in less than 30 minutes .
- Easy. A super simple seafood recipe made in your Instant Pot .
- High Protein . An impressive 13 grams of protein per serving.
- Versatile. Serve this Quinoa Salad hot or cold.
Okay, so if you’ve never had a quinoa salad before, let this Quinoa Salad With Salmon be your first. It makes a healthy, complete meal that’s high in protein and is so very yummy!
From the earthy, fluffy quinoa to the deliciously tender salmon to the crisp bite of the veggies , you’re going to love every bite of this healthy quinoa salad. Thanks to the salmon and quinoa, this dish is also high in protein, making it a dish that will leave you satisfyingly full.
In addition to being so very good, the dish is so very easy to make as well. Thanks to your Instant Pot , this dish will be done in less than 30 minutes . Though a quinoa salad is traditionally served cold, this salad can be enjoyed both as cold or hot.
How To Make This Quinoa Salad Recipe
- Add salad ingredients. Place quinoa, water, salt, and olive oil in the Instant Pot . Scatter corn on top.
- Add salmon. Place a steamer rack in the Instant Pot . Place the salmon fillets on the rack.
- Cook. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
- Prepare vinaigrette. Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
- Shred. Remove the salmon from the Instant pot and shred it into large pieces.
- Cool. Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
- Plate. Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
- Serve. Toss with the vinaigrette. Scatter the cilantro on top and serve.
- Stovetop : I also have directions for how to make Quinoa on the stovetop or rice cooker quinoa if you prefer.
You can also can mix it up by adding corn, black beans and my Creamy Avocado Tomatillo Salsa to make it a southwestern quinoa salad.
Is Quinoa Salad Healthy?
Why yes, it certainly is! Quinoa is gluten-free , high in protein , contains plenty of all 9 essential amino acids, is high in fiber and various other vitamins and minerals. Add in some healthy veggies and salmon and you’ve got a very well-rounded and nutritious dish.
What Is Quinoa Salad Made Of?
The ingredients for a quinoa salad can vary from recipe to recipe. In most cases, it will consist of quinoa, some veggies like onions and carrots, a dressing, and will sometimes include some other proteins like fish or chicken.
For this recipe I used:
For The Body Of The Quinoa Salad
- Quinoa
- Kosher Salt
- Olive Oil
- Frozen Corn
- Salmon Fillets
For Finishing
- Red Onion
- Cabbage
- Carrots
- Cilantro
- Roasted Chopped Peanuts
For The Cilantro Lime Vinaigrette
- lime juice
- Olive Oil
- chopped cilantro
- Serrano peppers
How Long Does Salmon Salad Last In The Fridge?
Salmon salad should last about 3 days when properly stored in an airtight container in your fridge.
More Of Our Best Salmon Recipes
- Air Fryer Keto Miso Salmon - An Asian-inspired salmon dish that you really must try!
- Low Carb Miso Soup With Salmon - A delightfully savory soup that is bursting with umami miso flavor.
- Smoked Salmon and Cheese Appetizer - A show-stopper low-carb appetizer.
- Salmon Bok Choy - If you like salmon and Asian food, you’re going to love this recipe.
- Crazy Good Salmon Cream Cheese Dip - Sophisticated, smoky, creamy, and absolutely yummy.
- Salmon with Orange Ginger Sauce - A great Instant Pot low carb salmon recipe.
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
Salmon Quinoa Bowl | Instant Pot Quinoa Salad With Salmon
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup quinoa , well rinsed and drained
- ▢ 1 cup Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 tablespoon Olive Oil
- ▢ 1 cup Frozen Corn , defrosted
- ▢ 1 8 oz Salmon Fillets , defrosted
For Finishing
- ▢ 1/4 cup Red Onion. chopped , diced
- ▢ 1 cup cabbage , finely shredded
- ▢ 1 cup Carrots , shredded
- ▢ 1/2 cup Cilantro , finely chopped
- ▢ 1/2 cup Roasted Chopped Peanuts , or nuts of choice
Cilantro Lime Vinaigrette
- ▢ 1/4 cup lime juice
- ▢ 1/4 cup Olive Oil
- ▢ 1/4 cup chopped cilantro
- ▢ 1-2 teaspoons Serrano peppers , chopped
- ▢ 1 teaspoon Kosher Salt
Instructions
Place quinoa, water, salt, and olive oil in the Instant Pot . Scatter corn on top.
Place a steamer rack in the Instant Pot . Place the salmon filets on the rack.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
Remove the salmon from the Instant pot and shred into large pieces.
Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
Toss with the vinaigrette. Scatter the cilantro on top and serve.
Be absolutely sure to rinse the quinoa, even if the box says it is pre-rinsed.
Don’t skip on adding the little bit of butter/oil while cookign quinoa, as it can stick to the pot.
If you plan to double the recipe, use 1.75 cups of water. Everything else, including cooktimes will stay the same.
You can use rotisserie chicken or steamed shrimp with this recipe as well.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Salmon Quinoa Bowl | Instant Pot Quinoa Salad With Salmon
Ingredients
- 1 cup quinoa well rinsed and drained
- 1 cup Water
- 1 teaspoon Kosher Salt
- 1 tablespoon Olive Oil
- 1 cup Frozen Corn defrosted
- 1 8 oz Salmon Fillets defrosted
For Finishing
- 1/4 cup Red Onion. chopped diced
- 1 cup cabbage finely shredded
- 1 cup Carrots shredded
- 1/2 cup Cilantro finely chopped
- 1/2 cup Roasted Chopped Peanuts or nuts of choice
Cilantro Lime Vinaigrette
- 1/4 cup lime juice
- 1/4 cup Olive Oil
- 1/4 cup chopped cilantro
- 1-2 teaspoons Serrano peppers chopped
- 1 teaspoon Kosher Salt
Instructions
Place quinoa, water, salt, and olive oil in the Instant Pot . Scatter corn on top.
Place a steamer rack in the Instant Pot . Place the salmon filets on the rack.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
Remove the salmon from the Instant pot and shred into large pieces.
Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
Toss with the vinaigrette. Scatter the cilantro on top and serve.
Be absolutely sure to rinse the quinoa, even if the box says it is pre-rinsed.
Don’t skip on adding the little bit of butter/oil while cookign quinoa, as it can stick to the pot.
If you plan to double the recipe, use 1.75 cups of water. Everything else, including cooktimes will stay the same.
You can use rotisserie chicken or steamed shrimp with this recipe as well.
Salmon Quinoa Bowl | Instant Pot Quinoa Salad With Salmon https://twosleevers.com/quinoa-salad-with-salmon/
This simple but delicious Asparagus and Mushrooms Stir Fry in a light, Chinese-style sauce is perfect as a 15-minute side dish with every meal.
What Makes This Asparagus Stir Fry So Good?
- Fast. Done in less than 30 minutes .
- Easy. A simple Stovetop recipe.
- Low Carb . Only 6 net carbs per serving.
- Vegetarian . A great meatless dish.
- Vegan . A filling Vegan main course.
- Delicious . Stirfry sauce that is packed with flavor.
You can even add a little chicken to this dish and you’ve got a whole meal. No matter how you decide to eat it, you’re sure to find it unbelievably tasty and easy!
Asparagus and Mushrooms Stir Fry | Keto Asparagus and Mushrooms
There are nights that I need to whip up something quick. The Instant Pot is fast, but sometimes I just want to pan fry some veggies, and that’s how I came up with this Asparagus and Mushrooms Stir Fry.
The vegetables don’t turn to mush and still hold all their vitamins and nutrients making this an excellent dinner or side dish for just about any night of the week.
How Do You Trim Asparagus?
You’re only going to use the tender parts of the asparagus for this Asparagus and Mushrooms recipe . To prepare the asparagus, hold a stalk in both hands and snap the end.
The stalk will auto- magically break at the tender point. That’s how you get tender-every-time asparagus! Also, you can speed up the process by doing this to multiple spears at the same time.
Ingredients You’ll Need
- Chicken Stock (or Vegetable Stock - Provides a savory, umami-rich base that keeps the stir fry moist and adds depth to the flavor. Using vegetable stock makes it vegetarian-friendly.
- Soy Sauce - Adds saltiness and that signature Asian-style umami, balancing the mild flavors of the vegetables.
- Sesame Oil - A finishing oil with a toasty, nutty aroma that deepens the overall flavor. It’s very aromatic, so a small amount goes a long way.
- Sambal Olek - Brings a touch of heat and tang, giving the stir fry a subtle spicy kick.
- Kosher Salt - Enhances and balances all the flavors, making the dish more vibrant.
- Splenda - Provides a touch of sweetness to balance the salty, savory, and spicy components without adding sugar.
- Xanthan Gum - Works as a thickener, giving the sauce a slightly glossy, clingy texture that coats the vegetables well.
- For the Vegetables
- Olive Oil - Used to sauté and sear the aromatics and vegetables, adding richness and helping achieve a slight char.
- Minced Ginger - Bright, citrusy, and slightly spicy, ginger adds warmth and freshness to the stir fry.
- Minced Garlic - Provides a pungent, savory aroma and deep flavor that pairs perfectly with mushrooms and asparagus.
- Asparagus - The star vegetable, offering a crisp-tender texture and fresh, grassy sweetness once stir-fried.
- Portabella Mushrooms - Add a meaty, umami-rich flavor and hearty texture that makes the dish more filling and savory.
- Sesame Seeds - Used as a garnish for crunch, visual appeal, and a subtle nutty flavor that complements the sesame oil.
How To Make This Asian Mushrooms and Asparagus Stir Fry Vegetarian
You can make this dish vegetarian by simply using vegetable stock in place of the chicken stock and by subbing the oyster sauce with a vegetarian oyster sauce.
So whether you’re looking for a quick and easy side dish or a vegetarian main dish, this Asparagus and Mushrooms Stir Fry is sure to impress. And this recipe is so incredibly simple to make that you might find yourself making this dish on a regular basis.
Make the sauce. Mix ingredients for sauce.
Sauté aromatics. Add the oil, garlic, ginger, and asparagus to the pan.
Partially cook. Cook the asparagus a little.
Combine. Add in mushrooms and sauce.
Garnish. Season with sesame seeds.
Serve and enjoy. Dig into your wonderful, easy asparagus and mushrooms!
Tips And Tricks
When it comes to making a flavorful asparagus and mushroom stir fry, the key is balancing textures and flavors while keeping the vegetables crisp and vibrant. Here are some tips to help you get it just right:
- Prep Before You Cook . Stir fries move quickly, so have all your ingredients chopped, measured, and ready to go before heating the pan.
- High Heat Is Your Friend . Cook over medium-high to high heat so the vegetables sear quickly, locking in flavor and preventing them from getting soggy.
- Don’t Overcook the Asparagus . Asparagus should be tender-crisp, not limp. Keep an eye on it and remove from heat as soon as it turns bright green.
Variations
One of the best things about an asparagus and mushroom stir fry is how versatile it is—you can easily adjust the ingredients and flavors to suit your preferences or dietary needs. Here are some tasty variations to try:
- Protein Boost - Add chicken, beef strips, shrimp, or tofu to make it a complete meal. Cook the protein first, set it aside, then return it to the pan when the vegetables are nearly done.
- Vegetarian/Vegan Swap - Use vegetable stock instead of chicken stock, and add plant-based proteins like tempeh or seitan for extra substance.
- Different Mushrooms - Swap portabella mushrooms for shiitake, cremini, or oyster mushrooms to bring out unique flavors and textures.
What Goes Well With Asparagus?
Asparagus actually pairs well with foods in both the sweet and salty food spectrum.
- Air Fried Salt and Pepper Shrimp
- Pecan Chicken Tenders
- Keto Chicken Tenders
- Instant Pot Salmon
This asparagus and mushrooms dish really is so simple and so good that you’re sure to throw it into regular rotation! Make sure you share it with your friends on Facebook and Pinterest to make again soon.
Keto Asparagus and Mushrooms Stir Fry
Ingredients
For the Sauce
- ▢ 1/2 cup ( 120 ml ) Chicken Stock , or vegetable stock for vegetarian
- ▢ 1 tablespoon Soy Sauce
- ▢ 1 tablespoon Sesame Oil
- ▢ 1/2 teaspoon Sambal Olek
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1 packet Splenda
- ▢ 1/4 teaspoon Xanthan Gum
For the Vegetables
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 pound asparagus , woody ends snapped off
- ▢ 3 cups Portabella Mushrooms , each mushroom cut into 4 pieces
- ▢ 2 tablespoons Sesame Seeds , optional
Instructions
- In a small bowl, stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside.
- Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.
- Remove the lid. If you have any fond at the bottom of the skillet, use about ¼ cup of water and deglaze the bottom of the pan.
- Add the mushrooms and stir to coat with the oil.
- Pour in the sauce, stir quickly, and cover immediately.
- Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
