If you’re on the lookout for a vibrant, fresh, and nourishing meal, this Quinoa Salad with Salmon Recipe is exactly what you need. Bursting with colorful summer vegetables, buttery avocado, and perfectly seared salmon, all tied together with a bright tarragon-honey vinaigrette, it’s a delightful celebration of textures and flavors. This dish is wonderfully simple to prepare yet impressively satisfying, making it ideal for a light lunch or a wholesome dinner that feels like a special treat.

Ingredients You’ll Need

A clear glass bowl filled with a quinoa salad showing three main layers: the bottom layer is light beige quinoa grains, the middle layer is mixed with small bright red cherry tomato halves and thinly sliced pale pink radishes, and the top layer contains chunky light green avocado slices, white corn kernels, and small white feta cheese pieces mixed with finely chopped dark green herbs and light purple onion bits. A shiny golden spoon with a wooden handle is scooping the salad from the right side. The bowl sits on a white marbled surface with some blurred red cherry tomatoes in the background, photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you — each component is straightforward and chosen to bring a unique flavor and texture that makes this Quinoa Salad with Salmon Recipe truly shine. From the nutty quinoa to the tangy feta and fresh herbs, everything plays an essential role in creating a balanced and colorful dish.

Quinoa (1 cup, rinsed and drained): The wholesome base that adds protein and a pleasant bite to the salad.
Olive oil (2 tbsp): Used for sautéing and searing to add richness and help develop flavor layers.
Shallot (1 minced + 1/2 finely minced): Brings delicate sweetness and depth both in the quinoa and vinaigrette.
Garlic (2 cloves minced): Adds aromatic warmth to the quinoa and vinaigrette.
Cumin (1/2 tsp): Lends a subtle earthiness that warms the quinoa perfectly.
Salt (1/3 tsp plus to taste): Enhances all the flavors without overpowering.
Chicken stock (2 cups): The cooking liquid that infuses the quinoa with savory richness; water or vegetable stock works too.
Fresh corn (1 cup): Sweet, crunchy bursts that brighten every bite.
Radishes (2-3 sliced thin): Adds crisp texture and a peppery snap.
Grape or cherry tomatoes (1 cup, halved): Juicy pops of freshness and vibrant color.
Red onion (1/2, diced): Provides a sharp but sweet crunch to contrast creamy ingredients.
English cucumber (1/2 cup, sliced): Delivers coolness and lightness for balance.
Feta cheese (1/3 cup plus more for topping): Salty, creamy, and tangy, it complements both quinoa and salmon beautifully.
Fresh basil leaves (1 tbsp thinly sliced plus more for garnish): Adds herbal brightness and a touch of elegance.
Avocado (2 ripe, pitted and sliced): Provides luscious creaminess that melts in your mouth.
Salmon fillets (4 fillets, 5-6 oz each): The star protein element with a buttery texture and rich flavor.
Lemon (1/2, for squeezing): Delivers a fresh pop of acidity that lifts the salmon.
Tarragon vinegar (2 tbsp): Core component of the vinaigrette offering subtle anise notes.
Extra virgin olive oil (1/3 cup): The base of the vinaigrette that marries all flavors harmoniously.
Honey (2 tsp): Adds gentle sweetness to balance the acidity and herbs.
Dijon mustard (1 tsp): Gives a creamy tang and helps emulsify the dressing.
Fresh tarragon (1 tbsp, finely chopped): The herb that ties the vinaigrette’s flavor to the salad beautifully.
Salt and pepper (to taste): To season every component just right.

How to Make Quinoa Salad with Salmon Recipe

Step 1: Prepare the Quinoa Base

Start by rinsing your quinoa thoroughly under cold water; this removes any bitterness and ensures a clean flavor. Sauté minced shallot in olive oil until translucent, releasing a hint of sweetness, then add garlic, cumin, and salt to create a lightly spiced aromatic base. Toast the quinoa in this mixture to give it a delightful nutty fragrance before simmering it in warm chicken stock until tender and fluffy. Let it rest covered so each grain absorbs the flavors perfectly before fluffing with a fork for that perfect light texture.

Step 2: Make the Tarragon-Honey Vinaigrette

While the quinoa simmers, whisk together minced shallot, garlic, tarragon vinegar, extra virgin olive oil, honey, Dijon mustard, and fresh tarragon in a jar or bowl. Giving it a good shake or whisk allows the flavors to meld beautifully into a bright and slightly sweet vinaigrette that will elevate every component of the salad. Season with salt and pepper to your preference; this dressing is the soul of the Quinoa Salad with Salmon Recipe.

Step 3: Pan-Sear the Salmon Fillets

Pat your salmon fillets dry so the skin crisps up wonderfully when cooked. Sprinkle salt and pepper over each side, then heat olive oil in a skillet until shimmering. Place the fillets skin-side down and let them cook without moving for about 4-5 minutes to develop a gorgeous golden crust. Flip carefully and cook for another 2-3 minutes until just done but still juicy. A quick squeeze of fresh lemon brightens the rich salmon before serving.

Step 4: Assemble the Salad

In a large bowl, toss together the cooked quinoa with fresh corn, halved tomatoes, diced red onion, thinly sliced radishes, cucumber, crumbled feta, and fresh basil. Drizzle the tarragon-honey vinaigrette over everything and gently mix to coat all the vibrant ingredients evenly. Lay out ripe avocado slices and extra feta on top, then arrange the seared salmon fillets alongside or right on top. This step brings all the colors, textures, and flavors of the Quinoa Salad with Salmon Recipe to life.

How to Serve Quinoa Salad with Salmon Recipe

The dish shows a white plate filled with three main parts: on the right, two pieces of cooked salmon with a light golden orange color and a speckled black pepper coating on top; next to it, three slices of light green avocado placed closely together; and the largest section on the left is a quinoa salad made of tan quinoa grains mixed with red cherry tomato halves, thin round slices of radish with white centers and pink edges, small green cucumber chunks, some white cheese crumbles, tiny yellow corn kernels, bits of red onion, and several fresh green basil leaves scattered on top. A lemon wedge is placed at the top edge of the salmon pieces. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a final flourish, sprinkle some fresh basil leaves and a bit more crumbled feta over the top of the salad. This simple garnish adds a lovely herbaceous note and a subtle creaminess that’s irresistible. A few cracks of black pepper or a light drizzle of additional vinaigrette right before serving can also take it up a notch.

Side Dishes

This salad shines as a satisfying meal on its own, but if you want to add a side, consider some warm, crusty bread for dipping or a light soup like tomato basil or chilled gazpacho. These sides complement the freshness of the salad without overpowering it.

Creative Ways to Present

Serve this quinoa salad in a large shallow bowl or a rustic wooden platter for a family-style feast. You can also divide it into individual mason jars for a portable, picnic-friendly version that looks stunning layered with the avocado and salmon on top. The vibrant colors naturally invite everyone to dig in eagerly.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which might be tough given how delicious this is), store the quinoa salad and salmon separately in airtight containers in the refrigerator. The salad keeps well for up to 2 days, but the avocado is best added fresh to maintain its creamy texture.

Freezing

This Quinoa Salad with Salmon Recipe is best enjoyed fresh. Freezing is not recommended, especially with the avocado and vinaigrette, as their textures and flavors can degrade. If you want to keep the salmon for later, cook extra and freeze the fillets separately without garnishes.

Reheating

Reheat the salmon gently in a low oven or skillet just until warm, avoiding dryness. The quinoa salad is best served cold or at room temperature, so avoid reheating it to preserve the fresh crunch and bright flavors.

FAQs

Can I use a different type of fish for this salad?

Absolutely! While salmon offers a rich flavor and perfect texture for this salad, you can substitute it with grilled tuna, seared trout, or even a flaky white fish. Just adjust cooking times accordingly.

Is it necessary to use chicken stock for cooking quinoa?

Not at all. Chicken stock adds extra depth, but water or vegetable stock work perfectly well, especially if you prefer a vegetarian version or want to keep it lighter.

How do I keep the avocado from browning?

To prevent browning, slice the avocado just before serving and toss it with a little lemon juice if there’s going to be a wait. Adding it fresh ensures it stays vibrant and creamy.

Can I prepare this salad ahead of time?

You can cook the quinoa and make the vinaigrette in advance. It’s best to combine everything and add avocado and salmon right before serving for maximum freshness and texture.

What if I don’t have tarragon vinegar?

No worries! You can substitute with white wine vinegar or apple cider vinegar and add an extra pinch of fresh tarragon to keep that signature flavor in the vinaigrette.

Final Thoughts

This Quinoa Salad with Salmon Recipe is truly a joy to make and eat. It’s full of fresh ingredients that come together with ease to create a dish that feels special yet wonderfully approachable. Whether you’re cooking for a casual lunch or impressing friends at dinner, this salad offers a winning combination of flavors, textures, and colors that will keep everyone coming back for more. I can’t wait for you to try it and fall in love with it just like I have!

Quinoa Salad with Salmon Recipe