Salmon Quinoa Salad with Fresh Herbs and Feta Recipe
This refreshing Salmon Quinoa Salad combines protein-rich canned salmon with fluffy quinoa, crisp cucumber, vibrant bell pepper, and fresh herbs. Tossed in a zesty lemon-garlic dressing and finished with creamy feta cheese, it’s a wholesome and flavorful dish perfect for a quick lunch or light dinner. Ready in just 30 minutes and serving 10, this salad is both nutritious and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salad
- 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
Dressing
- 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
Instructions
- Cook the Quinoa: Combine the dry quinoa with 2 cups of 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 tender. Remove from heat, let it stand uncovered for a few minutes, and fluff with a fork.
- Prepare the Vegetables and Herbs: While quinoa cooks, peel and dice the cucumber, dice the bell pepper, and chop the parsley and mint. Open and drain the canned salmon, then crumble the feta cheese.
- Make the Dressing: In a mixing bowl or measuring cup, whisk together the diced shallot, olive oil, lemon juice, minced garlic, sea salt, and freshly ground black pepper until emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, cucumber, bell pepper, parsley, mint, and crumbled feta. Add the drained salmon and use a fork to flake it into pieces evenly. Gently stir to combine all ingredients.
- Add the Dressing: Whisk the dressing again and pour it over the salad mixture. Stir thoroughly to ensure everything is well coated with the dressing.
- Chill or Serve: Enjoy the salad immediately or refrigerate for about an hour to allow flavors to meld for a chilled, refreshing dish.
- Optional: Leave a rating or review by tapping the stars on this recipe card or in the comments section.
Notes
- Quinoa can be cooked ahead of time and stored in the refrigerator to speed up preparation.
- Adjust the amount of lemon juice or herbs to taste for brighter or earthier flavors.
- For a dairy-free version, omit the feta cheese.
- Use fresh salmon instead of canned if desired, though canned makes this recipe quick and convenient.
- This salad holds well for up to 2 days refrigerated, making it ideal for meal prep.
