Quinoa Salad with Salmon

Quinoa Salad with Salmon – so delicious, nutritious and easy to make. It takes only 20 minutes to make and it’s perfect for dinner or lunch. Full of bright and zesty flavors it’s a great healthy family meal.

Today, I am going to share with you a very simple quinoa salad with salmon. The dressing in this salad makes all the difference though – quick and easy to make and yet it has a sophisticated taste.

The flavor is truly amazing – white wine vinegar, water, coconut sugar, garlic and jalapeno slices are mixed together and cooked for a couple of minutes on the cooktop. It adds a really nice sweet tangy taste to the salad and pairs well with the salmon.

For more salmon recipes, be sure to try my honey sriracha salmon and blackened salmon tacos.

Ingredients to Make Quinoa Salmon Salad

Wild salmon fillet
Salt, pepper and garlic powder
Extra virgin olive oil
Quinoa
Cherry tomatoes, cucumber, red onions and basil leaves.

For the dressing

White wine vinegar + Water
Coconut sugar
Garlic cloves
Jalapeno
Salt and pepper

How To Make Quinoa Salad with Salmon

Bake the salmon in the oven until cooked through.
Wash the quinoa thoroughly and cook according to package instructions.
Wash the vegetables and chop/dice them.

Three photos to show how to prep the salad

When salmon is done, flake fillet with a fork into small chunks.
Combine cooked quinoa, halved cherry tomatoes, diced cucumber and onion, chopped basil leaves and salmon, in a large mixing bowl.
Season with the remaining salt and freshly ground black pepper.
Drizzle with olive oil and the salad dressing on top, and toss gently to combine.

process shot of quinoa salad with salmon

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

Depending on the thickness of your salmon fillets, you may need to adjust your cooking time. The salmon is cooked when it easily flakes with a fork.
Be sure to rinse your quinoa before you cook it. It can sometimes have a bitter taste otherwise.
You can also freeze cooked quinoa. Simply let it cool and place it in a container or freezer bag. Thaw it in the fridge overnight before using it.

Can you make it ahead of time?

You can cook the quinoa ahead of time and store it in the fridge. That way it won’t take you but 15 – 20 minutes to prepare this quinoa salad with salmon the next day. The dressed salad will keep well in an airtight container in the fridge for up to 3 days, so it’s great for meal prep lunches.

I like to serve this salad warm, but you can also serve it cold.

What’s the best salmon to use?

I like to use wild fresh salmon fillets in the recipe. You can use frozen, but be sure to thaw them and pat off any extra moisture before baking them. If you are in a pinch, you can use tinned salmon, just drain it and add it straight to the salad.

Recipe FAQs

Is quinoa good for you?

Quinoa is a great addition to any well-balanced diet. It is naturally gluten-free, and high in protein. It’s a great substitute for white rice and it is a great base for this hearty quinoa salad with salmon.

More Quinoa Recipes

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Quinoa Salad with Salmon

Quinoa Salad with Salmon – so delicious, nutritious and easy to make. Takes only 20 minutes to make. Perfect for dinner or lunch. Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

1 8 oz wild salmon fillet
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
¼ teaspoon garlic powder
1 Tablespoon extra-virgin olive oil
1 ½ cups cooked quinoa, about 1/2 cup uncooked
1 cup cherry tomatoes, halved
½ English cucumber, quartered lengthwise and thinly sliced crosswise
½ large red onion, diced
½ cup chopped fresh basil leaves

Dressing

¼ cup white wine vinegar, plus more for drizzling (optional)
¼ cup water
1 teaspoon coconut sugar, or you can use honey
2 garlic cloves, smashed
2 Tablespoon jalapeño pepper slices
coarse salt and freshly ground pepper

Instructions

Sprinkle salmon evenly with 1/4 tsp salt, 1/8 tsp freshly ground black pepper and 1/4 tsp garlic powder. Place salmon on a foil lined baking sheet and broil for about 10 minutes.
Combine vinegar, water, sugar (or honey), garlic, jalapeno slices, and 3/4 tsp salt in a small bowl.
When salmon is done, flake fillet with a fork into small chunks.
Combine salmon, cooked quinoa, halved cherry tomatoes, diced cucumber and onion, and chopped basil leaves in a large bowl. Season with the remaining salt and freshly ground black pepper. Drizzle with olive oil and with the salad dressing on top, and toss gently to combine. Serve warm or cold. Enjoy!

Video

Notes

Depending on the thickness of your salmon fillets, you may need to adjust your cooking time. The salmon is cooked when it easily flakes with a fork.
Be sure to rinse your quinoa before you cook it. It can sometimes have a bitter taste otherwise.
You can also freeze cooked quinoa. Simply let it cool and place in a container or freezer bag. Thaw it in the fridge overnight before using.

Nutrition

Serving: 263 g
Calories: 373 kcal
Carbohydrates: 48 g
Protein: 21.1 g
Fat: 11.1 g
Saturated Fat: 1.5 g
Polyunsaturated Fat: 9.6 g
Cholesterol: 25 mg
Sodium: 615 mg
Fiber: 5.8 g
Sugar: 3.7 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.