• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • Menus
  • Subscribe
  • About
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • Menus
    • Subscribe
    • About
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Pescatarian

    Salmon Quinoa Salad

    Published: May 30, 2023 / Modified: May 30, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    salmon quinoa salad in a bowl under text box with recipe name
    quinoa salmon salad in a mixing bowl and serving bowl separated by text box

    This easy and healthy salmon quinoa salad recipe is made with canned salmon, quinoa, fresh vegetables, feta cheese, herbs, and a lemon shallot dressing. It’s a great lunch or dinner that can be prepped in advance or made for meal prep!

    salmon quinoa salad in a serving bowl on a counter next to herbs and napkin

    Even though it’s not even June, summer is in full swing in my kitchen! The weather has been beautiful — sunny and warm — here in Minneapolis, and I have enjoyed making summer-inspired meals.

    With crunchy cucumbers and bell peppers and lots of fresh herbs, this salmon quinoa salad is a perfect recipe for warmer days. It’s delicious served cold and so easy to make in advance. I’m sure I’ll be making it on repeat for quick lunches and easy, no-cook dinners this whole season!

    Not to mention, the recipe uses canned salmon. So, it’s REALLY easy, just like my Spinach Feta Salmon Burgers! No need to turn on the oven or deal with removing skin or bones from fresh salmon. You simply need to cook some quinoa, chop some veggies and herbs, make the dressing, and open a couple cans of salmon. Enjoy!

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • Serving
    • More Salad Recipes
    • 📖 Recipe
    • 💬 Comments
    parsley, cucumber, feta cheese, bell pepper, quinoa, salmon, lemon, shallot, and garlic on a counter

    Ingredients and Substitutions

    • Quinoa: You can use any color of quinoa for this recipe. To save time, make it in advance or use microwaveable, frozen packets of quinoa. However, quinoa cooks quickly, so the recipe is still really easy if you make the quinoa at the same time as you prep the other ingredients.
    • Canned salmon: I like to use Wild Planet sockeye salmon (skinless and boneless). You can use other kinds of canned salmon, but keep in mind that using one without skin and bones is easiest. Feel free to substitute cooked fresh salmon if that’s what you have.
    • Cucumber and bell pepper: These are my veggies of choice for salmon quinoa salad, since they hold up well and add a good crunch. If desired, you can sub in or add other vegetables, such as cherry tomatoes, celery, carrots, or zucchini.
    • Mint and parsley: YUM. Fresh herbs really brighten up the dish. You can substitute basil, cilantro, tarragon, or dill if you don’t have parsley or mint.
    • Feta cheese: I like to buy a block of feta and crumble it myself, but pre-crumbled works well too. You can omit the cheese if you don’t eat dairy, but you may need to add a little more salt to the dish. Goat cheese would work as a substitute but would contribute a different flavor.
    • Lemon: If you don’t have fresh lemon juice for the dressing, sub red wine, apple cider, or white wine vinegar.
    • Shallot: Swap in red or yellow onion if that’s what you have.
    • Garlic: Omit or use a little garlic powder if you don’t have fresh garlic.
    • Extra virgin olive oil: My favorite brand is Partanna.

    Instructions

    The full recipe card for salmon quinoa salad is at the end of the post. Here’s a preview of the steps with process shots to guide you.

    quinoa cooked in a saucepan with a wooden spoon on a stovetop

    Cook the quinoa according to package instructions. You can make the quinoa up to a few days in advance to save time.

    pepper, cucumber, and herbs chopped up on a cutting board with a knife

    Chop the pepper, cucumber, and herbs. At this time, you can also open the cans of salmon and drain the liquid.

    lemon dressing for salmon quinoa salad whisked together in a measuring cup on a counter

    Whisk together the ingredients for the shallot lemon dressing.

    ingredients for quinoa and canned salmon salad in a mixing bowl on a counter

    Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over everything, and stir until coated.

    Storage

    I prefer to let salmon quinoa salad chill in the refrigerator for an hour before enjoying. Cover the bowl with plastic wrap or a Spaza bowl cover (or transfer it to an airtight container with a lid). Give it a good stir before eating. Alternatively, you can eat it immediately. Leftovers will last in an airtight container in the fridge for up to 3 to 5 days.

    quinoa salad with canned salmon, vegetables, and feta cheese in a serving bowl

    Serving

    Salmon quinoa salad can be a main or side dish. Enjoy it on the side of my Grilled Vegetable Skewers with Halloumi, Yellow Tomato and Corn Gazpacho, or Creamy Chilled Cucumber Avocado Soup. If you are making it ahead of time to bring to a potluck or summer party, you may want to add a little extra lemon juice before serving to freshen it up.

    More Salad Recipes

    • cabbage salad with cashews and sesame dressing in a bowl on a counter
      Cabbage Cashew Salad with Sesame Dressing
    • zucchini ribbons with nuts, cheese, herbs, and dressing on a plate
      Zucchini Ribbons Salad
    • apple jicama slaw in a serving bowl surrounded by garnish and a napkin
      Apple Jicama Slaw
    • jicama cucumber salad in a bowl with chili lime seasoning
      Chili Lime Jicama and Cucumber Salad
    See more Salads →

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    salmon quinoa salad in a serving bowl on a counter next to herbs and napkin

    Salmon Quinoa Salad

    Made with fresh vegetables, lemon shallot dressing, and canned salmon, this healthy recipe is easy to prepare and loaded with flavor.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Servings: 10 cups
    Calories: 190kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 cup dry quinoa - 3 cups cooked
    • 1 medium cucumber - peeled and diced
    • 1 bell pepper - diced
    • ½ cup chopped parsley
    • ½ cup chopped mint
    • ½ cup crumbled feta cheese
    • 2 6-ounce cans skinless and boneless salmon - drained

    Lemon shallot dressing

    • 1 small shallot - diced
    • ¼ cup extra virgin olive oil
    • ¼ cup lemon juice - from 1 large lemon
    • 1 clove garlic - minced
    • ¼ teaspoon fine sea salt - more to taste
    • ¼ teaspoon freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    • Combine the dry quinoa with 2 cups water in a saucepan. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 10 to 15 minutes or until the quinoa has absorbed the water and is soft. Remove the quinoa from heat, let it stand uncovered for a few minutes, then fluff with a fork.
    • In the meantime, prepare the other ingredients. Chop the cucumber, bell pepper, and herbs. Open and drain the canned salmon. Crumble the feta.
    • Prepare the dressing. In a mixing bowl or measuring cup, whisk together the diced shallot, oil, lemon juice, garlic, salt, and pepper.
    • Combine the cooked quinoa, cucumber, bell pepper, parsley, mint, and crumbled feta in a mixing bowl. Add the drained salmon. Use a fork to flake it into pieces if needed. Stir.
    • Whisk the dressing again before pouring it over the salad. Stir well until coated.
    • Enjoy right away or after letting the salad chill in the refrigerator for an hour.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • This dish can be made in advance and stored in an airtight container in the fridge for up to 3 to 5 days. If you want to freshen up the salad before serving, add a squeeze of lemon juice and stir well.
    • You can sub cooked fresh salmon for canned if that’s what you have.

    Nutrition

    Serving: 1cup | Calories: 190kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 278mg | Potassium: 326mg | Fiber: 2g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 24mg | Calcium: 158mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy this healthy meal! – Lizzie

    More Pescatarian Recipes

    • salmon bites and coleslaw on a plate surrounded by ingredients
      Lemon Butter Salmon Bites with Vinegar Slaw
    • salmon teriyaki bowl topped with avocado and pickled red onions on a counter
      Salmon Teriyaki Bowl with Veggies
    • zucchini risotto with shrimp in a serving dish on a counter next to ingredients
      Zucchini Risotto with Shrimp
    • cod foil packet with summer vegetables on a counter next to a napkin
      Grilled Cod Foil Packets with Vegetables
    • 29

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Fall Recipes

    • 3 zucchini and sweet potato fritters in a stack on a plate
      Sweet Potato and Zucchini Fritters (Vegan)
    • a beet muffin sliced in half on a counter next to other muffins
      Healthy Apple Beet Muffins
    • 3 beets steamed in the Instant Pot in a bowl on a counter
      Whole Beets in Instant Pot
    • roasted beets in foil packets next to each other on a counter
      Oven Roasted Beets in Foil
    See more Fall →

    Soup Recipes

    • cream of jalapeño soup in a serving bowl topped with cilantro leaves
      Cream of Jalapeño Soup
    • broccoli almond soup with feta in a soup crock on a counter
      Broccoli Almond Soup with Feta
    • Kabocha Squash Soup in a bowl with coconut milk and thyme
      Kabocha Squash Soup with Coconut Milk and Apple Cider
    • swede and potato soup in a bowl topped with crispy onions
      Swede Soup with Crispy Onions
    See more Soups →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC