Crunchy Quinoa Bang Bang Salmon Salad

A bowl of salmon rice salad with chunks of salmon, edamame, diced cucumber, scallions, and sprinkled sesame seeds. A wooden spoon rests in the bowl, and a small dish of sesame seeds is nearby.

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Crunchy Quinoa Bang Bang Salmon Salad

This Crunchy Quinoa Bang Bang Salmon Salad is loaded with flaky broiled salmon, crispy oven-baked quinoa, and crunchy veggies, all tossed in the creamiest bang bang sauce. It's protein-packed, comes together quickly, and makes plenty for meal prep or feeding a crowd.

Course Main Course, Salad

Diet Gluten Free

Keyword gluten-free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 561kcal

Author Nicole Modic

Ingredients

For the Crispy Quinoa

1 ½ Cups Cooked Quinoa cooled⁣
1 Teaspoon Avocado Oil
1 Teaspoon Low Sodium Soy Sauce

For the Salmon

1 ½ Pounds Salmon
2 Teaspoons Low Sodium Soy Sauce
2 Teaspoons Honey

For the Bang Bang Sauce

1 Cup Fat Free Greek Yogurt
¼ Cup Sriracha⁣
2 Tablespoons Rice Vinegar
¼ Cup Low Sodium Soy Sauce
2 Tablespoons Honey
1 Teaspoon Fresh Grated Ginger
½ Teaspoon Crushed Red Pepper Flakes

For the Salad:

3 Persian Cucumbers chopped⁣
¼ Red Onion finely diced⁣
3 Green Onions finely chopped⁣
1 Cup Shelled Edamame
1 Avocado diced⁣

Instructions

To make this salad, start by preheating your oven to 375°F. Spread the cooked, cooled quinoa onto a baking sheet and toss it with the avocado oil and soy sauce until evenly coated.
Bake for 20 to 25 minutes, stirring halfway through, until it turns golden and crunchy. Keep an eye on it toward the end, since it can go from crispy to burnt pretty quickly.
While the quinoa is in the oven, make the bang bang sauce. Add the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, ginger, and red pepper flakes to a mini blender or food processor and blend until smooth and creamy.
Once the quinoa comes out, turn your broiler on high to cook the salmon. Place the salmon on a baking sheet (foil works best here, but parchment is fine too), then mix together the soy sauce and honey and brush it evenly over the top.
Broil for 8 to 9 minutes, depending on your preferred doneness, then use two forks to shred it into bite-sized pieces.
To bring everything together, add the cucumbers, red onion, green onions, edamame, avocado, shredded salmon, and crispy quinoa to a large bowl. Pour the bang bang sauce over the top and toss to combine.
Serve right away, with extra sesame seeds sprinkled on top if you'd like. Store any leftovers in an airtight container in the fridge for up to 3 days — I'd recommend keeping the avocado separate and adding it fresh.

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