Make This At Home: A SeniorEats™ Recipe for Arugula Quinoa Salmon Salad

Sunrise Senior Living  |  September 17, 2013

At Sunrise communities, dining is all about fresh, flavorful and nutritious meals. Sunrise chefs meet the unique nutritional needs of seniors, while also creating a variety of delicious and creative offerings.

This year, Sunrise hosted the first-ever SeniorEats™ Nutritional Challenge at The Fairfax, a Sunrise community in the Washington, D.C. metro area. Five chefs from Sunrise communities across the U.S. and Canada competed in the cook-off competition.

This recipe, brought to us by Robert Kowalske of Sunrise at River Road (Ariz.), features three highly nutritious ingredients: arugula, quinoa and salmon. Arugula is high in vitamins C, A and E and is a good source of iron, calcium and potassium. Quinoa is a complete protein, rich in fiber.  Salmon is an excellent source of omega-3 fatty acids.  

Kowalske is a Springville, N.Y. native and attended college in Michigan for hotel and restaurant management.  He was previously a chef in Telluride, Colo. before moving to Tucson, Ariz. to become an executive chef with Hilton Hotels.  He has been with Sunrise Senior Living for three years.

Arugula Quinoa Salmon Salad
Serves 6


½ cup olive oil
¼ cup sherry vinegar
1 tsp chopped shallots
1 tsp chopped chives
1 tsp lemon juice
1 ½ tsp Dijon mustard
¼ tsp chopped garlic

6 ea (1 ½ lb total) fresh skinless salmon filets, cooked
9 oz cooked quinoa
6 oz arugula
9 oz cherry tomatoes, halved
6 oz sliced cucumbers
1 ½ ea avocados, pitted / sliced
1 ½ oz sliced red onion

Whisk together the olive oil, vinegar, shallots, chives, lemon juice, mustard and garlic.  Set aside.

Combine the warm cooked quinoa with the arugula, tomatoes and cucumbers.  Toss gently with ¾ of the dressing.

Mound the quinoa salad on a serving plate.  Top with avocados and onions.  Arrange the salmon over the vegetables.  Drizzle with the remaining dressing.  Serve immediately.