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Gluten-Free Sesame Quinoa with Roasted Sesame Dressing

This Gluten-Free Sesame Quinoa Salad is a vibrant mix of fresh vegetables, sweet fruits, and perfectly seared salmon, all tossed in a rich, nutty roasted sesame dressing. A wholesome, flavorful dish packed with protein, texture, and a delicious umami kick!

15-20 Mins

5-10 Mins

2

Fish

Shop Ingredients

Made with Coconut Aminos LiteCrafted with organic ingredients for the best result

Ingredients

Roasted Sesame Dressing

½ cup toasted sesame seeds
⅓ cup Japanese mayonnaise
1 tbsp COCOES Organic Coconut Flower Syrup - Light
2 tbsp COCOES Organic Coconut Flower Vinegar
2 tbsp COCOES Organic Coconut Flower Aminos
2 tbsp sesame oil
1 large garlic clove, finely minced

Salad

250g cooked quinoa
100g salmon, cubed
1 medium white onion, cubed
30g cucumber, cubed
30g red bell pepper, cubed
30g cherry tomatoes, halved
30g carrots, cubed
1 celery stalk, chopped
20g corn kernels
20g ripe mango, cubed
20g dried raisins
20g dried cranberries
10-20g lettuce, chopped
30g pineapple chunks
1 tbsp vegetable oil

Method

Toast the sesame seeds, let them cool, then grind using a mortar and pestle.
In a bowl, mix the ground sesame seeds with Japanese mayonnaise, COCOES Vinegar, COCOES Aminos, COCOES Syrup - Light, sesame oil, and minced garlic. Set aside.
In a large bowl, combine cooked quinoa, onion, red bell pepper, cherry tomatoes, cucumber, celery, carrots, raisins, cranberries, corn, mango, pineapple, and lettuce.
Coat salmon cubes with 1 tbsp COCOES Aminos and a dash of crushed black pepper.
Thread salmon onto skewer sticks.
Heat a skillet over medium-high heat, add vegetable oil, and sear the salmon cubes until golden brown.
Add the salmon to the quinoa salad. Drizzle the roasted sesame dressing over the salad.
Plate and enjoy!