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Quinoa Salad with Salmon Recipe

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3.8 from 79 reviews

This vibrant quinoa salad with seared salmon blends fresh summer vegetables, creamy avocado, and tangy feta cheese, all enlivened by a flavorful tarragon-honey vinaigrette. It’s a light yet satisfying dish perfect for lunch or dinner, featuring perfectly toasted quinoa and crispy pan-seared salmon fillets.

Ingredients

Quinoa Salad

  • 1 cup quinoa, rinsed and drained
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/3 tsp salt
  • 2 cups chicken stock (or water/vegetable stock)
  • 1 cup fresh corn
  • 2-3 radishes, sliced thin
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1/2 small red onion, diced
  • 1/2 cup English cucumber, sliced
  • 1/3 cup feta cheese, plus more for sprinkling
  • 1 tbsp fresh basil leaves, sliced thin, plus more for garnish
  • 2 ripe avocados, pitted and sliced

Pan Seared Salmon

  • 4 salmon fillets (5-6 oz each), patted dry
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 lemon, for squeezing after cooking

Tarragon-Honey Vinaigrette

  • 2 tbsp tarragon vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 shallot, finely minced
  • 1 clove fresh garlic, finely minced
  • 1 tbsp fresh tarragon, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Rinse Quinoa: Place quinoa in a fine mesh strainer and rinse under cold water for about 30 seconds to remove any bitterness.
  2. Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add minced shallots and cook until soft and translucent, about 2-3 minutes. Stir in garlic, salt, and cumin and cook for another minute until fragrant.
  3. Toast Quinoa: Add rinsed quinoa directly to the pan with the aromatics; stir and toast for 2-3 minutes to deepen the flavor.
  4. Simmer Quinoa: Pour in chicken stock and bring mixture to a boil. Once boiling, reduce heat to low and cover. Simmer for about 15 minutes or until liquid is absorbed and quinoa is tender.
  5. Fluff Quinoa: Turn off heat, keep covered, and let quinoa sit for 10 minutes. Fluff gently with a fork.
  6. Prepare Vinaigrette: In a mason jar, combine minced shallot, garlic, olive oil, tarragon vinegar, honey, Dijon mustard, fresh tarragon, salt, and pepper. Shake well until emulsified.
  7. Prepare Salmon: Pat salmon fillets dry with paper towels. Season evenly with salt and pepper on all sides.
  8. Pan-Sear Salmon: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering but not smoking. Carefully place salmon skin-side down (or presentation side) in pan. Cook undisturbed for 4-5 minutes until golden and crispy.
  9. Flip and Finish Salmon: Flip the fillets and cook for another 2-3 minutes depending on thickness and desired doneness. Squeeze lemon over cooked salmon.
  10. Assemble Salad: In a large bowl, combine quinoa with tomatoes, corn, red onion, radish, cucumbers, and feta cheese. Drizzle vinaigrette over the salad and toss gently to combine.
  11. Serve: Arrange the salad on a large platter. Top with avocado slices, extra feta, and fresh basil leaves. Serve alongside pan-seared salmon fillets and enjoy.

Notes

  • Rinsing quinoa is essential to remove its natural saponins which can taste bitter.
  • Use fresh herbs for best flavor in the vinaigrette.
  • Adjust salmon cooking time based on thickness and preferred doneness.
  • Substitute chicken stock with vegetable stock or water for a vegetarian base if omitting salmon.
  • Can be served warm or chilled depending on preference.
  • Leftover salad keeps well refrigerated for up to 2 days but avocado is best added fresh before serving.

Find it online: https://deliciousyum.com/quinoa-salad-with-salmon-recipe/