Home | lunch for the week: salmon feta grain salad

lunch for the week: salmon feta grain salad

by Heather

Good morning!

I slept in and extra hour this morning. It was pretty glorious. πŸ™‚

Lucky for me I made my lunch for the week on Sunday, so no rushing to get that ready in the mornings.

Remember last week’s lunch for the week of BBQ turkey burgers I made for Jacob? Well I made him burgers again for this week. Same recipe but with beef instead of turkey + cheese on top.

For me?

Well…

I really like burgers too, but I’m more of a salad or casserole girl when it comes to lunches. No measly little salads though. I was a salad with bulk. Here we’ve got canned wild red salmon, feta, spinach and grain.

I’ve used these yummy little grains before. My uncle and aunt Arlene (yup hiking Arlene) go to France every year and for the past couple years she’s brought back grains + flours for me. These petit little grains are wonderful. I believe she told me they were related to spelt, which I’m a big fan of.

No French grains on hand? No worries. Substitute in any of your favorite whole grains here. Some great choices would be spelt, brown rice, wheat berries, kamut, kasha, barley or even quinoa for a quicker cooking grain.

The possibilities are endless, just make sure they’re whole grains!

The entire batch made enough for 5 generous lunches, but you could easily stretch it for 6…. I’m eating a little more now growing this baby and all. πŸ˜‰

Salmon Feta Grain Salad
serves 5-6

Ingredients

  • 1 cup grain
  • 8 ounces canned wild red salmon, drained and broken into chunks
  • 6 ounces feta, crumbled
  • 1/2 cup chopped green onion
  • 4 cups spinach, chopped
  • 3 tbsp olive oil
  • sea salt and pepper to taste

Directions

  1. In a medium pot add the grain + 3 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer for 40-50 minutes, or until your grain is soft to the bite. Drain out any excess water and set aside to cool.
  2. In a large bowl combine the salmon, onion, spinach and grain. Toss together, then add in the olive oil, sea salt and pepper taste.
  3. Enjoy at room temperature or chilled.

Do you have a favorite grain you like to use in salads?

Heather

Previous 7 healthy salads to end (or start!) the year with (click on the picture to go to the recipe)

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5 comments

Katie @ Raisins&Apples January 31, 2012 - 9:31 am

I love to add just a bit of quinoa to my salads… It just makes it a little different!

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Lauren @ What Lauren Likes January 31, 2012 - 10:01 am

Love this! Feta and quinoa are a great pair πŸ™‚

Reply
Jentry Nielsen January 31, 2012 - 2:43 pm

Wow that salad looks delicious!!! I love adding salmon to my salads, add great flavor and protein! πŸ™‚

Reply
Jennifer @ Peanut Butter and Peppers January 31, 2012 - 3:00 pm

Yum! What a great looking salad!! Perfect for lunches!!

Reply
curried grain salad | Get Healthy with Heather April 4, 2012 - 7:05 am

[…] choice – jasmine brown rice and petit little french grains similar to spelt (more on them in this post).Β  Turns out I didn’t have as many varieties on hand… just a lotta brown […]

Reply

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