Name: Salmon Quinoa Salad with Fresh Herbs and Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dry quinoa (yields about 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; 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 (plus more to taste); ¼ teaspoon freshly ground black pepper

Jump to Recipe· 3.9 from 6 reviews

If you’re craving a dish that feels both fresh and satisfying, the Salmon Quinoa Salad with Fresh Herbs and Feta Recipe is an absolute winner. Bursting with vibrant colors and layered textures, this salad combines fluffy quinoa, tender salmon, crisp vegetables, and the tangy punch of feta cheese, all elevated by fragrant herbs and a zesty lemon dressing. It’s the perfect blend of wholesome ingredients that come together effortlessly to create a meal that’s as healthy as it is delicious.

Ingredients You’ll Need

The image shows fresh ingredients neatly placed on a white marbled surface, starting with a bunch of green parsley leaves at the top left, next to a metal measuring cup filled with a clear golden liquid, and a bright yellow lemon to the right. Below, an opened tin can reveals light pink canned fish, and another metal measuring cup holds white quinoa grains. A long, dark green cucumber lies diagonally across the middle left, next to a bright yellow bell pepper with a green stem. At the bottom left, there is a block of white feta cheese with a small piece wrapped in parchment paper on top. To the right of the feta, a small brown shallot and a single clove of garlic complete the arrangement, all resting on the smooth white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet vibrant ingredients is the key to making this salad sing. Each component plays a crucial role, whether it’s the nutty quinoa providing a hearty base, the fresh herbs adding bright flavor, or the feta bringing creamy saltiness that ties everything together.

1 cup dry quinoa: This cooks up fluffy and nutty, forming the perfect grain foundation for the salad.
1 medium cucumber (peeled and diced): Adds a refreshing crunch and cool balance to the dish.
1 bell pepper (diced): Lends a sweet, crisp bite and vibrant color.
½ cup chopped parsley: Offers fresh, slightly peppery notes that awaken the palate.
½ cup chopped mint: Provides a surprise burst of cool, invigorating flavor.
½ cup crumbled feta cheese: Brings creamy saltiness that complements the herbs beautifully.
2 6-ounce cans skinless and boneless salmon (drained): Keeps the salad protein-packed and moist without fuss.
1 small shallot (diced): Adds subtle sweetness and depth to the dressing.
¼ cup extra virgin olive oil: The rich base of the dressing that smooths all the flavors together.
¼ cup lemon juice (from 1 large lemon): Lifts the entire salad with its bright, citrusy zing.
1 clove garlic (minced): Gives a gentle warmth without overpowering the freshness.
¼ teaspoon fine sea salt: Enhances every flavor; adjust as needed.
¼ teaspoon freshly ground black pepper: Adds a little kick for balance and complexity.

How to Make Salmon Quinoa Salad with Fresh Herbs and Feta Recipe

Step 1: Cook the Quinoa

Start by rinsing the dry quinoa under cold water to remove any bitterness. Combine the quinoa with 2 cups of water in a saucepan, then bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it cook gently for 10 to 15 minutes until all the water is absorbed and the grains are tender. Turn off the heat and let the quinoa sit uncovered for a few minutes before fluffing it lightly with a fork – this step ensures it stays light and fluffy.

Step 2: Prepare the Fresh Ingredients

While the quinoa cooks, chop the cucumber and bell pepper into bite-sized pieces. Finely chop the parsley and mint so their flavors will disperse beautifully throughout the salad. Open your canned salmon and let it drain well to keep the salad from becoming soggy. Crumble the feta cheese into small, creamy bits that will melt right into the other components.

Step 3: Mix the Dressing

In a small bowl or measuring cup, whisk together the diced shallot, extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper. This simple dressing packs a flavorful punch and ties all your ingredients together with its lively, tangy brightness.

Step 4: Combine the Salad

In a large mixing bowl, add the fluffy quinoa, chopped cucumber, bell pepper, parsley, mint, and crumbled feta. Gently flake the drained salmon into the bowl using a fork, ensuring even distribution. Give everything a good stir to combine these fresh and vibrant ingredients.

Step 5: Dress and Toss

Give your dressing one final whisk and pour it over the salad. Toss the mixture gently but thoroughly so every bite gets coated with that flavorful dressing. This is where all the components meld into a harmonious, delicious dish.

Step 6: Chill or Serve Immediately

You can enjoy this salad straight away for a burst of fresh flavors or refrigerate it for about an hour. Chilling allows the flavors to mingle beautifully for an even more satisfying experience.

How to Serve Salmon Quinoa Salad with Fresh Herbs and Feta Recipe

A close-up view of a bowl filled with a mixed salad that has three main layers of texture and color: the base is light beige quinoa grains with a slightly fluffy texture, mixed evenly with small pale green cucumber cubes and small yellow bell pepper pieces, followed by scattered small chunks of soft white cheese, and pink flakes of cooked salmon. The salad is garnished with bits of finely chopped fresh green parsley and some small pieces of purple onion throughout. The bowl is round, white, and rests on a white marbled surface with a beige cloth softly folded in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider topping your salad with a few extra sprigs of fresh mint or parsley to brighten the presentation and add visual appeal. A sprinkle of additional crumbled feta or a light dusting of freshly ground black pepper can elevate the flavor just before serving.

Side Dishes

This salad pairs wonderfully with light sides like warm pita bread, roasted vegetables, or a simple green salad for a balanced and complete meal. It’s also fabulous alongside grilled chicken or a chilled glass of white wine for an elegant gathering.

Creative Ways to Present

For a fun twist, serve the Salmon Quinoa Salad with Fresh Herbs and Feta Recipe inside hollowed-out bell peppers or atop a bed of fresh greens to add a pop of color. You can also stuff it into whole wheat pita pockets for a portable and satisfying lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to three days. The flavors develop even more after sitting a bit, making it a great make-ahead option for quick lunches or light dinners.

Freezing

This salad does not freeze well because the texture of the fresh vegetables and feta can change drastically when thawed. It’s best to prepare fresh or consume leftovers within a few days.

Reheating

Since this salad is best served cold or at room temperature, avoid reheating. If you want a warm salad variation, gently warm just the quinoa and salmon portion before combining with fresh vegetables and dressing.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Grilled or baked fresh salmon can be flaked into the salad for an even richer flavor. Just be sure it’s fully cooled before mixing with the other ingredients.

What can I substitute for feta cheese?

If you’re not a fan of feta or need a dairy-free option, try crumbled goat cheese, diced avocado for creaminess, or even toasted nuts for an added crunch and texture.

Is this salad suitable for meal prepping?

Definitely! This Salmon Quinoa Salad with Fresh Herbs and Feta Recipe keeps well in the fridge and makes for a nutritious, quick lunch or dinner throughout the week.

Can I add other vegetables to this salad?

Yes! Feel free to toss in chopped cherry tomatoes, radishes, or even roasted sweet potatoes to customize the salad to your liking and boost the flavor profile.

How long does the salad stay fresh?

When stored in an airtight container in the refrigerator, the salad stays fresh for up to 3 days. Be sure to give it a quick toss before serving to redistribute any dressing that may have settled.

Final Thoughts

Once you try this Salmon Quinoa Salad with Fresh Herbs and Feta Recipe, I bet it’ll become a go-to favorite in your recipe arsenal. It’s bright, nourishing, and easy to make, bringing a refreshing lunch or light dinner to your table with very little fuss. Give it a whirl and enjoy every flavorful bite!