This salmon quinoa salad combines tender flaked salmon, fluffy quinoa, finely chopped broccoli, sweet goji berries, crunchy pepitas and a creamy yogurt dressing. It’s a bright, nutrient-dense salad that works equally well for a light dinner, packed lunch or make-ahead meal prep. The combination of protein, fibre and healthy fats keeps it filling while staying fresh through the next day.
This salad is designed for easy assembly and flexible substitutions. Finely chopping the broccoli gives it a rice-like texture that blends well with the quinoa, while grated carrot, fresh herbs and a little red onion add brightness. The yogurt-based dressing keeps the dish light yet creamy and complements the salmon’s flavor without overpowering it.
Ingredients you’ll need
Below are the main ingredients for this salmon quinoa salad. Quantities listed are useful for 4–6 servings and can be scaled up or down.
- Salmon fillet: about 300g (10.5 oz) or one large fillet, cooked and flaked
- Cooked quinoa: 3 cups cooked (approximately 1 cup uncooked)
- Broccoli: 1 head (about 4 cups / 260g) florets, finely chopped
- Fresh herbs: ½ cup chopped herbs such as parsley and mint (or parsley and coriander)
- Carrot: 1 medium, grated
- Red onion: ¼ red onion, finely diced
- Pepitas: ¼ cup raw pumpkin seeds (substitute sunflower seeds, chopped walnuts or almonds)
- Goji berries: 3 tablespoons for a touch of sweetness
For the yogurt dressing:
- ½ cup plain low-fat Greek yogurt
- 1 tablespoon wholegrain mustard
- ¼ cup apple cider vinegar (or substitute lemon juice or white wine vinegar)
- 1 teaspoon honey
- Salt and pepper to taste
How to make Salmon Quinoa Salad
Follow these simple steps to assemble the salad. Prepare the components ahead of time for fast midweek meals.
- Cook the quinoa: If using raw quinoa, cook 1 cup uncooked quinoa according to package directions, then cool slightly.
- Prepare the salmon: Cook salmon by your preferred method (pan-seared, baked or poached). Let it cool, then flake into bite-sized chunks.
- Chop the vegetables: Finely chop broccoli florets to a rice-like texture, grate the carrot, and finely dice the red onion. Chop the herbs.
- Make the dressing: In a small bowl or jar, combine yogurt, apple cider vinegar, wholegrain mustard, honey, salt and pepper. Whisk or shake until smooth and creamy.
- Assemble the salad: In a large bowl, combine cooked quinoa, chopped broccoli, grated carrot, red onion, herbs, pepitas and goji berries.
- Toss with dressing: Pour the yogurt dressing over the salad and toss gently until everything is evenly coated.
- Top and serve: Gently place the flaked salmon on top or fold it through the salad. Serve immediately or chill for later.
Recipe variations
Customize the salad to match your pantry or taste preferences:
- Grain swaps: Replace quinoa with bulgur, couscous or farro for different textures.
- Vegetable alternatives: Use cauliflower rice, shredded kale or cabbage instead of broccoli for a change in flavor and texture.
- Nuts and seeds: Swap pepitas for sliced almonds, pine nuts or sesame seeds for varied crunch and flavor.
- Dressing options: Try a citrus vinaigrette with orange juice and zest or a creamy avocado dressing instead of the yogurt dressing.
- Protein swaps: Substitute salmon with grilled chicken, shrimp, tofu or chickpeas to make it vegetarian or vegan-friendly.
- Fruit additions: Use dried cranberries, diced apple or pomegranate seeds in place of goji berries for a different sweet note.
How to store
Store leftover salad in an airtight container in the refrigerator for 3–4 days. For best texture, keep the flaked salmon in a separate container and combine when ready to serve. If you expect to store it longer, omit the dressing and add it just before eating to prevent sogginess.
Recipe FAQ
Can I use canned salmon instead of fresh salmon?
Yes. Drain canned salmon well and flake it into the salad. It’s a convenient substitute when fresh salmon isn’t available.
Can I use a different type of fish?
Absolutely. Poached or grilled trout, canned tuna or cooked shrimp all work well as alternatives.
Can I make this vegetarian or vegan?
To make it vegetarian, omit the salmon or replace it with hard-boiled eggs or chickpeas. For a vegan version, use tofu or tempeh and swap the yogurt for a plant-based yogurt and the honey for maple syrup.
How can I make the salad more filling?
Add extra quinoa, more pepitas or a handful of beans or lentils. Increasing the protein portion or adding avocado will also boost satiety.
More hearty salads
- Chicken & Pomegranate Salad
- Spring Onion Potato Salad
- Chicken Tikka Salad
- Italian Grinder Salad
If you try this salmon quinoa salad recipe, please leave a comment and share any adjustments you made. I enjoy hearing which substitutions or serving ideas worked best for you.