Quinoa and Poached Salmon Salad with Confetti Vegetables

Makes 4-6 servings

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1 cup quinoa, cooked and cooled to room temperature

1 bunch radishes, trimmed, scrubbed, and diced very small

½ red onion, diced very small

1 small fennel bulb, quartered, cored, and diced very small

2 celery stalks, diced very small

Lemon Vinaigrette (see note)

12 ounces poached salmon, at room temperature or chilled

¼ cup fresh dill springs

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1. Put the quinoa, radishes, onion, fennel, and celery in a large bowl. Drizzle with the vinaigrette and gently toss with a rubber spatula to combine.

2. Gently flake the salmon into large chunks, letting them fall into the bowl with the quinoa, and scatter the dill and sliced radishes (if you're using them) over the top.

Note: To make the lemon vinaigrette, combine one medium minced shallot, a tablespoon of champagne or white wine vinegar, the juice of one lemon, a teaspoon of kosher salt, and freshly ground black pepper to taste in a medium bowl and set aside for 5-10 minutes to soften the shallot. While whisking, slowly add the olive oil in a steady stream. The vinaigrette will keep, refrigerated in a covered container, for up to one week.

Per serving (based on 6): 354 calories, 16 grams protein, 25 grams carbohydrates, 1 gram sugar, 22 grams fat, 25 milligrams cholesterol, 461 milligrams sodium, 4 grams dietary fiber.EndText