This Salmon Quinoa Salad is perfect for a quick and easy lunch or dinner. Make it during your food prep session and enjoy all week long!
*Originally published June 2013. Updated 3/2024*
Hi Friends!
If you’re anything like me and struggle with new ideas for lunch, this salmon quinoa salad is perfect for you! It’s quick and easy and you can prep all the components ahead of time so it comes together in a flash.
If you’ve missed any of the other quinoa recipes I’ve shared lately, check them out here:
- Broccoli Chicken Quinoa Casserole
- Slow Cooker Chicken Quinoa Enchilada Casserole
- Quinoa Risotto
- Easy Sheet Pan Shimp Quinoa Bowl
- Greek Quinoa Salad with Feta
- Tuna Quinoa Cakes
Easy Meal Prep Salmon Salad
I love this salmon as a meal prep option because you can prep all the components ahead of time.
- Cook your salmon in the oven, on the grill or in the air fryer while your quinoa is cooking on the stove.
- Once the quinoa cools, mix it with the corn, peppers, tomato, onion and arugula.
- Mix the dressing in a mason jar so you can store it separately.
- When you’re ready to eat, toss the salad in the dressing and top with salmon and avocado!
Since arugula is pretty hearty, you could even mix it in the morning and it would still be fine at lunchtime.
Healthy Salmon Quinoa Salad Recipe
It uses just a few simple ingredients that I pretty much always have on hand. Here’s what you need:
PrintSalmon Quinoa Salad
Print RecipeThis Salmon Quinoa Salad is perfect for a protein-packed lunch or dinner. Make it during your food prep session and enjoy all week long!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3
Ingredients
For the salad:
- 1 pound salmon, cooked and flaked
- 2 cups cooked quinoa
- 1 pint cherry tomatoes, halved or quartered
- 1 cup corn
- 1 bell pepper, diced
- 1 medium avocado, cubed
- 1/2 cup diced onions (I use sliced green onions but you could use red or white)
- 2 cups arugula (or baby spinach)
For the dressing:
- 3 Tbsp oil (I use avocado oil)
- 3 Tbsp red wine vinegar
- 2 Tbsp lemon juice (juice from one medium lemon)
- 2 – 3 tsp honey or maple syrup (to desired sweetness)
- Optional – crumbled feta cheese
Instructions
- Cook the salmon. I season mine with paprika, garlic powder, salt and pepper and bake in the oven. Then flake it apart.
- Cook quinoa according to package directions. (1/2 cup dry will give you about 2 cups cooked)
- Combine tomatoes, corn, avocado, onions, quinoa and arugula in a large bowl.
- In a small bowl or mason jar, combine dressing ingredients and mix well.
- Pour dressing over salad.
- Top with salmon and serve.
Easy enough, right?
Salmon Quinoa Salad FAQs
Is this a gluten-free salmon salad?
Yes! Quinoa is naturally gluten-free, along with all of the other ingredients.
Can I use canned salmon instead of fresh?
Yes! If you’d prefer to use canned salmon you can. Feel free to season it however you’d like!
What color quinoa is best for this salad?
Any kind is find. I typically use white quinoa but multi-color/tri-color is fine too.
How do I store leftovers? How long does this salad last in the fridge?
Store the components separately as mentioned above and assemble when ready to eat. Components should be good in the fridge for about 4 days.
Can I use a different type of dressing?
Yes! You can skip the homemade dressing and just use your favorite store-bought variety if you’d prefer.
Can I add nuts or seeds for extra crunch?
Yes! Try adding slivered almonds, pumpkin seeds or sunflower seeds for a little crunch in each bite.
Gluten-Free Salmon Salad
Summer Quinoa Salad Ideas
Looking for more quinoa salad ideas? Here are a few to try:
Let’s chat: What’s your favorite way to eat salmon?
Enjoy!
–Lindsay–