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Crunchy Quinoa Bang Bang Salmon Salad

Crunchy Quinoa Bang Bang Salmon Salad combines crispy roasted quinoa, glazed salmon, fresh vegetables, avocado, and a creamy homemade bang bang sauce. This high-protein salad is perfect for meal prep, healthy lunches, and easy dinners.

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Prep Time 20 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

Crispy Quinoa

  • 1½ cups cooked quinoa cooled
  • 1 teaspoon avocado oil
  • 1 teaspoon low-sodium soy sauce

Salmon

  • 1½ pounds salmon fillet
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons honey

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 freshly grated ginger
  • ½ teaspoon crushed red pepper flakes

Salad

  • 3 Persian cucumbers chopped
  • ¼ red onion finely diced
  • 3 green onions sliced
  • 1 cup shelled edamame
  • 1 avocado diced
  • Sesame seeds for garnish (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Spread the cooled quinoa evenly over a parchment-lined baking sheet.
  • Drizzle with avocado oil and soy sauce, then toss until evenly coated.
  • Bake for 20 to 25 minutes, stirring halfway through, until the quinoa becomes golden brown and crispy.
  • While the quinoa bakes, prepare the bang bang sauce by combining the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, grated ginger, and red pepper flakes in a blender or food processor.
  • Blend until smooth, creamy, and well combined. Refrigerate until ready to use.
  • Once the quinoa is finished baking, remove it from the oven and set aside.
  • Turn the oven broiler to high.
  • Place the salmon on a foil-lined baking sheet.
  • Mix the soy sauce and honey together, then brush the mixture evenly over the salmon.
  • Broil the salmon for 8 to 9 minutes, depending on the thickness and your preferred doneness.
  • Allow the salmon to rest for a few minutes before shredding it into bite-sized flakes using two forks.
  • In a large serving bowl, combine the chopped cucumbers, red onion, green onions, shelled edamame, diced avocado, crispy quinoa, and shredded salmon.
  • Pour the bang bang sauce over the salad and gently toss until everything is evenly coated.
  • Garnish with sesame seeds, additional green onions, or fresh cilantro if desired.
  • Serve your Crunchy Quinoa Bang Bang Salmon Salad immediately for the best texture.

Notes

  • Tamari can replace soy sauce for a gluten-free version.
  • Cottage cheese may replace Greek yogurt for a different creamy texture.
  • Brown rice or farro can substitute for quinoa if preferred.
  • Add shredded lettuce for an even heartier salad.
  • The bang bang sauce also works wonderfully as a dip for vegetables or grilled chicken.