This vibrant quinoa salmon salad with avocado, red onions, and sesame seeds is a light, healthy meal packed with flavor and nutrition.
The quinoa salmon salad combines baked, flaked salmon with creamy avocado and crunchy sesame seeds, all tossed in a balsamic, olive oil, mustard, and honey dressing. It's served with arugula and feta. The quinoa adds a nutty texture and keeps you satisfied.
You can add extra veggies, nuts, or herbs to make it your own. It's an excellent option for a quick lunch or dinner, and leftovers can be stored in the fridge for a few days, making it perfect for meal prep.
Cook more quinoa and make this delicious Quinoa and Arugula Salad a few days later.
Ingredients: 12 + spices and olive oil
Prep time: 20 minutes
Cook time: A total of about 20 minutes
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Recipe ingredients and substitutions
Quinoa: You can use plain white or tricolor quinoa. Feel free to use pre-cooked grains or cook a larger batch and save the leftovers for other meals during the week. Store cooked quinoa in an airtight container in the fridge for 3-4 days.
- You can also make this salad with couscous, bulgur, or other cooked grains you like. Or try this delicious Couscous and Pumpkin Salad.
Salmon: Fresh or frozen and defrosted salmon fillets are great. If you have leftover salmon, this salad is a great way of using it. Check out this Salmon Crème Fraiche Pasta recipe, too.
- The salad is equally delicious when made with thinly sliced smoked salmon or thicker, flaked smoked salmon fillets.
Arugula: You will need about one handful; there is no real need to weigh it. Substitute it with baby spinach, lamb’s lettuce, watercress, or mixed greens.
Avocado adds creaminess, and the red onion (or finely sliced green onions) a bit of savory crunch.
Feta cheese from a block of cheese (not already crumbled feta). You can also make the salad with goat cheese.
Dressing ingredients: Red pepper flakes, salt, black pepper, extra virgin olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard. You can grate one fresh garlic clove into the dressing.
Toasted sesame seeds are great, but you can easily replace them with toasted sunflower seeds, walnuts, pecans, pine nuts, or almonds. All seeds and nuts should be toasted in a dry pan until fragrant.
You can also add some fresh herbs, like parsley, cilantro, or chives.
See the recipe card for complete information on ingredients and quantities.
How to make salmon quinoa salad?
Preparations: Rinse the quinoa thoroughly and cook it as instructed in the recipe or following the packet instructions. Let it come to room temperature while you prepare the rest.
Tip: You can also use leftover or pre-cooked quinoa from the grocery store.
Step #1: Mix the salmon seasoning in a small bowl and use the mixture to coat the fillets all over.
Step #2: Bake the fillets in the preheated oven for about 15 minutes. If your fillets are long and thin, start checking after about 10 minutes.
Tips: Alternatively, cook the fish in a pan or cast iron skillet. For 125g salmon fillets, cook them in a skillet over medium heat for 3-4 minutes per side, depending on thickness. The fish should be opaque and flake easily with a fork when done. For best results, check the internal temperature; it should be 145°F (63°C). Avoid overcooking it to prevent dryness.
Step #3: Mix the dressing ingredients in a small bowl.
Step #4: Toss the salad ingredients and dressing together in two separate serving bowls and serve. Or use one large bowl.
Tips
Rinse the quinoa thoroughly in a fine mesh sieve. This step helps remove its natural saponin coating, which can give it a bitter or soapy taste. Rinsing under cold water in a fine mesh strainer results in a cleaner, milder flavor.
Ratio: While following the package instructions is ideal, if you don’t have them, use a 2:1 ratio of water to quinoa.
Cook: For this recipe, combine ¾ cup of quinoa with 1 ½ cups of cold water in a pot. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Make in advance and store
Make ahead: Cook quinoa and salmon, let them cool, and refrigerate them in separate airtight containers until ready to assemble the salad. Make the dressing in a small jar with a lid and refrigerate it as well. Combine all the salad ingredients just before serving.
Store the leftover quinoa salmon salad in an airtight container in the fridge for 2-3 days. Keep the dressing separate until you're ready to serve for the best freshness.
More salads
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📖 Recipe
Quinoa Salmon Salad
Equipment
- Small baking dish to fit the two pieces of salmon
- Bowls
Ingredients
Salad:
- ¾ cup quinoa 150 g, Note 1
- a small handful of arugula roughly chopped, about 1 oz/ 30 g
- ½ small to medium red onion finely sliced
- ½ avocado chopped
- 1 oz feta 30 g
- 1 teaspoon sesame seeds toasted, Note 2
Salmon:
- 2 salmon fillets each 4.5 oz/ 125 g, Note 3
- 2 teaspoons granulated sugar
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- tiny pinch of cayenne pepper optional
- a pinch of ground black pepper
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoon Dijon mustard
- 2 teaspoons honey to taste, Note 3
- ¼ teaspoon red pepper flakes
- fine sea salt and ground black pepper
Instructions
Quinoa:
- Wash quinoa: Rinse it thoroughly in a fine-mesh sieve under cool running water, gently rubbing and swirling it with your hand. Drain well.¾ cup quinoa / 150 g
- Cook quinoa: Combine quinoa with 1 ½ cups cold water in a pot (Note 4). Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Let it sit, covered, for 5 minutes. Follow the package instructions to cook the quinoa if they differ from mine. Let cool.
Salmon:
- Preheat the oven to 450°F (230°C). Brush the baking dish with a bit of oil.
- Season salmon: Mix all the spices in a small bowl. Turn the fillets into the mixture to coat it with the spices all over. Place the pieces into the baking dish.2 teaspoons granulated sugar + ½ teaspoon sweet paprika + ¼ teaspoon garlic powder + ¼ teaspoon fine sea salt + tiny pinch of cayenne pepper + a pinch of ground black pepper + 2 salmon fillets
- Bake the salmon for about 15 minutes or until the internal temperature reaches 145°F (62°C). Don’t overcook it, or it will become dry.
- Cool: Remove from the oven and let it cool until you prepare the rest of the salad.
Dressing:
- Combine all the dressing ingredients in a small bowl. Whisk well to help the dressing emulsify slightly.3 tablespoons olive oil + 1 tablespoon balsamic vinegar + 1 ½ teaspoon Dijon mustard + 2 teaspoons honey + ¼ teaspoon red pepper flakes + fine sea salt and ground black pepper
Salad:
- Assemble salad: Place the cooked quinoa into two serving bowls. Flake a salmon fillet into each bowl. Divide the chopped avocado, arugula, sliced onions, and crumbled feta evenly between the bowls.a small handful of arugula + ½ small to medium red onion + ½ avocado + 1 oz feta
- Add half of the dressing to each bowl and toss gently to combine.
- Garnish with extra feta, toasted sesame seeds, and chopped fresh herbs, if desired.1 teaspoon sesame seeds
Notes
- Salmon: You can also make the salad using a smoked salmon fillet or thin slices of smoked salmon.
- Quinoa: ¾ cup (150 g) of uncooked quinoa yields about 1 ½ cups of cooked quinoa (250-275 g). You can also use leftover quinoa to make this salad.
- Seeds: You can substitute the sesame seeds with toasted sunflower seeds, pine nuts, roasted and chopped walnuts, pecans, or almonds.
- Honey: Start with 1 teaspoon, taste the dressing, and add more honey if required to balance the vinegar’s acidity (it very much depends on your brand of vinegar).
Cook according to package instructions or use a 2:1 water-to-quinoa ratio.
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