Mediterranean Salmon and Quinoa Salad

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork and set aside to cool.

Season 1.5 pounds of salmon fillets with salt and pepper. In a bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Rub this mixture over the salmon.

Heat a large skillet over medium-high heat. Add the salmon skin-side down and cook for 4 minutes. Flip and cook for another 2-3 minutes until salmon is just cooked through but still slightly pink in the center. Remove from heat and set aside to cool slightly before flaking into large pieces.

In a large salad bowl, combine the cooled quinoa, 2 cups of halved cherry tomatoes, 1 diced large cucumber, 1 diced large red bell pepper, and 1/2 thinly sliced medium red onion.

Add 1/2 cup of pitted and halved kalamata olives to the salad bowl.

Chop 1/4 cup of fresh dill and 1/4 cup of fresh parsley. Add to the salad bowl.

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of red wine vinegar, 1 minced garlic clove, 1 tablespoon of dijon mustard, 1 teaspoon of honey, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Pour the dressing over the salad and toss gently to combine.

Gently fold in the flaked salmon pieces.

Crumble 6 ounces of feta cheese over the top of the salad.

Let the salad sit for 5-10 minutes before serving to allow flavors to meld.