I have a bizarre obsession with this salad. It’s an airport salad. You heard me right.

In the London Heathrow airport there is just a little pop up café that serves healthy food, and last year, I happened to grab this salad during a layover on the way to Greece. And then I freaked out about how good it was and ate it on the way back through the same terminal.

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

This salad has haunted my dreams. I know that this sounds extreme for a freaking quinoa salad, but I am serious. I was so upset that I couldn’t correctly remember the ingredients, and therefor it was just scratching at my memory every time I pulled out a bag of quinoa. I started to try and make a version of it last Summer when I just had a hazy remembrance of it- it was a really good salad, but turns out the specifics were all wrong.

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

Well, I corrected that this Summer. When I went to France a few weeks ago, I made a specific point to eat there. And then on the way back, I forced Pete to go to a whole other terminal so I could get this dang salad. I have issues. But at least this last time I paid better attention to what was in it. I also have continued to tweak the way that I cook my quinoa, because I really do hate soggy quinoa and this is cooked really beautifully. Tender but still crunchy and with tons of flavor- hope you enjoy!

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

 

Recipe: Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

Ingredients

  • 1 cup water
  • ½ cup chicken broth
  • 1 teaspoon kosher salt
  • 16 ounces (about 2 ¼ cups) quinoa
  • 4 cups Arugula
  • 1 cup finely chopped fresh mint
  • 1 cup cooked peas
  • 1 cup shelled edamame
  • 3 green onions, thinly sliced
  • ½ cup chopped toasted walnuts
  • 8 ounces Smoked Salmon
  • Lemon Mustard Sauce
  • 1/8 cup fresh lemon juice
  • 1/8 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1 garlic clove
  • kosher salt

Instructions

  1. In a medium pot over medium heat bring the water, chicken broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes.
  2. In the jar of a blender combine all of the ingredients for the sauce. Puree until smooth. Season to taste with kosher salt.
  3. Transfer the quinoa to a bowl and pour the sauce over it. Mix it in well. Add the mint, peas, edamame, green onions and walnuts and stir well to combine.
  4. On a platter or in a bowl make a bed of arugula. Spoon the quinoa over the arugula and top with chunks of smoked salmon.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

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I have a bizarre obsession with this salad. It’s an airport salad. You heard me right.

In the London Heathrow airport there is just a little pop up café that serves healthy food, and last year, I happened to grab this salad during a layover on the way to Greece. And then I freaked out about how good it was and ate it on the way back through the same terminal.

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

This salad has haunted my dreams. I know that this sounds extreme for a freaking quinoa salad, but I am serious. I was so upset that I couldn’t correctly remember the ingredients, and therefor it was just scratching at my memory every time I pulled out a bag of quinoa. I started to try and make a version of it last Summer when I just had a hazy remembrance of it- it was a really good salad, but turns out the specifics were all wrong.

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

Well, I corrected that this Summer. When I went to France a few weeks ago, I made a specific point to eat there. And then on the way back, I forced Pete to go to a whole other terminal so I could get this dang salad. I have issues. But at least this last time I paid better attention to what was in it. I also have continued to tweak the way that I cook my quinoa, because I really do hate soggy quinoa and this is cooked really beautifully. Tender but still crunchy and with tons of flavor- hope you enjoy!

Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

 

Recipe: Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

Ingredients

  • 1 cup water
  • ½ cup chicken broth
  • 1 teaspoon kosher salt
  • 16 ounces (about 2 ¼ cups) quinoa
  • 4 cups Arugula
  • 1 cup finely chopped fresh mint
  • 1 cup cooked peas
  • 1 cup shelled edamame
  • 3 green onions, thinly sliced
  • ½ cup chopped toasted walnuts
  • 8 ounces Smoked Salmon
  • Lemon Mustard Sauce
  • 1/8 cup fresh lemon juice
  • 1/8 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1 garlic clove
  • kosher salt

Instructions

  1. In a medium pot over medium heat bring the water, chicken broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes.
  2. In the jar of a blender combine all of the ingredients for the sauce. Puree until smooth. Season to taste with kosher salt.
  3. Transfer the quinoa to a bowl and pour the sauce over it. Mix it in well. Add the mint, peas, edamame, green onions and walnuts and stir well to combine.
  4. On a platter or in a bowl make a bed of arugula. Spoon the quinoa over the arugula and top with chunks of smoked salmon.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)