• Skip to main content
  • Skip to primary sidebar
Recipe Diaries
menu icon
go to homepage
  • Recipes
  • Press
  • About
  • Shop
  • Foodie Styling
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • Press
    • About
    • Shop
    • Foodie Styling
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Summer

    Thai Quinoa and Salmon Meal Prep

    Published: Mar 11, 2017 · Modified: Oct 12, 2022 by Jenna · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe

    Thai Quinoa and Salmon Meal Prep

    I eat my lunch at work everyday. Employees get a free meal. So,  I just have to worry about dinner and breakfast then. It's also really super nice if you do meal prepping and it's been awhile since I've last done that. It makes your week a whole lot easier to avoid cooking and saves a lot on extra dishes being piled up in the sink.

    FYI: I'm not religious or anything but I love this time of year because of Lent. Seafood goes on sale, so Salmon is super cheap right now. Stock up. This meal my brother likes to serve and it is super healthy. The salmon you can just divide into however many meals you want to eat during the week and there are about 6 servings for the Thai Quinoa Salad which is ½ cup per serving.

    The Salmon is 5 smart points per serving and the Thai Quinoa Salad is 3 making the whole entire meal only 8 smart points. Enjoy Salmon can be served warm or cold.

    Click on the links for each recipe to see the nutrition info.

    Thai Quinoa and Salmon Meal Prep

    For the Quinoa Salad

    Print

    Thai Quinoa and Salmon Meal Prep


    • Author: Jenna
    • Yield: 4 1x
    Print Recipe
    Pin Recipe
    Scale

    Ingredients

    • For the Salad
    • 1 cup quinoa, rinsed (or pre-washed)
    • ½ teaspoon salt
    • 1 red bell pepper, cut into bite-sized strips
    • 1 carrot, peeled and grated
    • 1 English cucumber, seeded and diced
    • 2 scallions, white and green parts, finely sliced
    • ¼ cup freshly chopped cilantro
    • 2 tablespoons fresh chopped mint or basil (optional)
    • For the Dressing
    • ¼ cup freshly squeezed lime juice, from 3-4 limes
    • 2-½ teaspoons Asian fish sauce
    • 1-½ tablespoons vegetable oil
    • 2 tablespoons sugar
    • ¼ teaspoon crushed red pepper flakes (use less if you don't like heat)
    • For the Salmon: 
    • ¼ cup reduced-sodium soy sauce (or tamari for gluten-free)

    • 2 tablespoons honey

    • 1 tablespoon rice vinegar

    • 1 tablespoon Sriracha sauce (or to taste)

    • 1 tablespoon grated fresh ginger

    • 1 tablespoon minced garlic

    • 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

    • 1½ teaspoons sesame oil

    • 2 tablespoons finely chopped scallions, for garnish


    Instructions

    1. Add quinoa, salt and 1-⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
    2. In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
    3. Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.

      4.In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

      Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

      Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.


    Notes

    myWW points: Blue Points: 8; Green Points: 14;  Purple Points: 7

    Nutrition

    • Serving Size: 1
    • Calories: 181
    • Sugar: 8
    • Fat: 5
    • Carbohydrates: 31
    • Fiber: 3
    • Protein: 5

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    More Summer

    • Grilled Chicken Burgers
    • Tiktok Easy Cowboy Caviar
    • Red White and Blue Cheesecake Salad
    • No-Churn Cherry Cheesecake Ice Cream

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

    More about me →

    Seasonal Recipes

    • Paula Deen's Baked Acorn Squash
    • 5 Easy Recipes with Cake Mix and Canned Pumpkin
    • Weight Watchers Pumpkin Muffins with Chocolate Chips
    • Weight Watchers Pumpkin Fluff Dip Recipe

    Popular Recipes

    • Air Fryer Hard Boiled Eggs
    • Oven Roasted Smoked Sausage and Potatoes
    • Paula Deen's Crockpot Mac and Cheese
    • Tiktok Ramen

    Footer

    ↑ back to top

    About

    • Privacy Policy

    My Other Site!

    • My other blog is Foodie Styling and it's all about my favorite grocery store Aldi!

    Contact

    • Press
    • FAQ
    • Drop me a message!

    Copyright © 2022 Recipe Diaries