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This salmon quinoa salad features fluffy quinoa, tender salmon, grilled corn, juicy tomatoes, crunchy cucumber and an amazing jalapeño lime vinaigrette. It is customizable and a great recipe to use up that bit of leftover salmon hanging out in your fridge. In this post, we’ll talk about the simple ingredients needed to make this salmon quinoa bowl, tips for perfectly cooked quinoa, variation ideas and the nutritional benefits this salad boasts!

Small bowl with cooked quinoa salad featuring salmon, tomatoes, cucumber, corn and jalapeño lime dressing
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  1. 1 Why you’ll love this recipe:
    1. 1.1 Perfectly Seasonal:
    2. 1.2 Nutrition Powerhouse:
    3. 1.3 Prevents waste:
    4. 1.4 Customizable:
  2. 2 What you need to make it:
  3. 3 How to make:
  4. 4 Tips for cooking perfectly fluffy quinoa
  5. 5 Variation Ideas:
  6. 6 FAQs:
  7. 7 If you love this salmon salad, you’ll love these other salmon recipes:
  8. 8 And for more quinoa recipes check out:
  9. 9 Watch how to make:
  10. 10 Salmon Quinoa Salad
    1. 10.1 Description
    2. 10.2 Ingredients
    3. 10.3 Instructions
      1. 10.3.1 Quinoa
      2. 10.3.2 Corn
      3. 10.3.3 Dressing
      4. 10.3.4 Assemble
    4. 10.4 Notes
    5. 10.5 Would you like to save this?
    6. 10.6 Nutrition
    7. 10.7 Did you make this recipe?

Why you’ll love this recipe:

Perfectly Seasonal:

This recipe celebrates late summer at its finest. Sweet cherry tomatoes, fresh herbs, crunchy cucumbers, bright lime juice and perfect corn on the cob make this salmon quinoa salad sing.

Nutrition Powerhouse:

  • Protein: first, we get a big boost of high quality, bioavailable protein from salmon. Salmon provides all 9 essential amino acids (AKA the building blocks of our body!) Plus, we are using a high-protein grain option (quinoa!) and pepitas for additional plant-based protein.
  • Omega-3 fats: salmon is a particularly good source of the fatty acids DHA and EPA which protect against elevated triglycerides and heart disease. Our dressing is made with extra virgin olive oil which is also packed with these heart-healthy fats.
  • Antioxidants: lycopene (tomatoes), vitamin C (cucumber and tomatoes), beta-carotene (pepitas), lutein and zeaxanthin (fresh basil), quercetin (green onions), phenol alcohols and flavones (extra virgin olive oil). These are all antioxidants abundant in the ingredients used in this recipe!
  • Fiber: fiber is wildly important for feeling full and satiatied and cultivating a healthy gut microbiome. Veggies, quinoa and pumpkin seeds are provide a wonderful dose of filling fiber.

Prevents waste:

I developed this recipe because I had leftover salmon in my fridge. This is a great “throw-together” meal to use up veggies, cooked quinoa and cooked salmon. You can of course, use smoked salmon, canned salmon or cook up a fillet of salmon!

Customizable:

As with most of my recipes, I provide the idea and framework and you make it your own! There are tons of ways to make this quinoa salad, keep reading for all my variation ideas and ingredient substitutions.

What you need to make it:

Ingredients needed for the recipe: leftover salmon, uncooked quinoa, pepitas, sharp white cheddar, cucumber, corn, tomatoes, green onions, basil

Salmon: leftover cooked salmon, smoked salmon, canned salmon, any will work. I like buying wild fresh salmon fillets. They  have great wild-caught Pacific salmon at Costco!

Quinoa: there are a few varieties or quinoa and any will work: tricolor quinoa, red quinoa or traditional “beige” quinoa. You will find quinoa in the rice/grains aisle of your local grocery store.

Corn: I used corn on the cob but if it’s not in season you can use frozen or canned corn.

Tomatoes: find the BEST tomatoes you can- in season, locally-grown cherry or grape tomatoes are my favorite!

Cucumber: I am up to my ears in delightfully crisp cucumbers from our CSA boxes and garden so I’ll take any excuse to add some extra fiber and water to my meals.

Fresh basil: basil pairs beautifully with tomatoes and you’ll be amazed by how much flavor fresh herbs provide.

Green onions: any member from the allium family will work here- red onion, sweet onion, chives or my choice- green onions!

Pepitas: in my opinion, every good salad needs a crunch factor. I love including pepitas for taste, texture and their nutritional benefits.

Extra sharp white cheddar: I’m not going to say every salad needs cheese buuuut… every salad needs cheese. Extra sharp cheese provides a really satisfying bite when combined with the lighter ingredients of veggies and salmon.

Creamy jalapeño lime vinaigrette: this dressing is absolutely addicting. It features the zesty flavors of fresh garlic and jalapeños, lime juice, a little olive oil and a spoonful of mayo for creaminess.

Large wooden bowl with all the salad ingredients in it

How to make:

Chop your cucumbers.

Slice cherry tomatoes in half.

Chiffonade the basil and chop green onions.

Cube up the cheese.

Grill your corn on the cob. I take a shortcut here and “grill” over the flame of my gas oven. The corn does not need to be fully cooked, in fact you could totally add the kernels raw and it would be delicious, but a quick grill gives color and flavor. Slice the kernels from the cob.

Cook quinoa.

Stainless steel saucepan with cooked quinoa

Tips for cooking perfectly fluffy quinoa

I once heard a chef say to cook quinoa like pasta, not rice, and I’ve never done it any other way.

  • In a fine mesh sieve rinse the quinoa well. This helps wash away any bitter flavor.
  • Bring a small pot of salted water to a boil. Add the rinsed quinoa to the boiling water. Reduce to a simmer/low boil and cook uncovered for 12-15 minutes or until quinoa is tender. Drain in that same mesh sieve and then add the cooked quinoa back to the hot saucepan.
  • The residual heat of the pan will help dry out any residual moisture in the quinoa. Use a fork to fluff it up. The result should be perfectly tender, nutty quinoa!
Small blender cup with dressing ingredients within- jalapeno, garlic, olive oil and lime juice

In a high-powered blender blend up the jalapeño lime vinaigrette.

Assemble. In a large serving bowl combine quinoa,  tomatoes, cucumbers, corn kernels, flaky fish, cheese, pepitas, green onions and basil. Drizzle with dressing and toss to combine. Add some to a serving dish and drizzle with extra dressing, extra herbs and a sprinkle of pepitas. A complete meal in a bowl baybay.

Large wooden bowl and wooden spoon stirring the salmon quinoa salad

Variation Ideas:

  • Make it kid-friendly: one of my favorite options for making a recipe kid-friendly is simply to deconstruct it. I am a mom of little eaters and my picky one is far more open to a meal when it is simple, recognizable foods instead of a more mixed dish. Try serving this as quinoa, flaked salmon, corn tossed with a little butter, tomatoes, chunks of cheese, pepitas and cucumber slices.
  • Try a different grain: this recipe is amazing as a pasta salad with short-cut pasta instead of quinoa or with whole grain orzo, couscous or rice.
  • Change it from a lettuce-less salad to a green salad: omit the quinoa/grain entirely and serve the veggies, salmon, cheese and dressing on a big bed of lettuce.
  • Switch up the veggies: other fresh vegetables that would go beautifully in this salad are baby spinach, arugula, butter lettuce, grilled zucchini, red bell pepper, red onion, green beans and of course, creamy avocado chunks. Fresh cilantro or dill and red pepper flakes would also be a great addition.
  • More cheese? Yes please: I mean, I don’t think you can go wrong with cheese. Try marinated mozzarella balls, feta cheese, goat cheese or provolone.
Serving bowl of salmon salad, small jar of dressing, small bowl of assembled salad

FAQs:

If I don’t have leftover salmon, can I use canned salmon?

Yep, absolutely.

How should I store this salmon quinoa salad?

Because this is a lettuce-less salad I think the leftovers store beautifully, even when the salad is dressed. There are several options: 1) store leftover salad in an airtight container fully assembled and tossed with dressing 2) store the tossed, UNdressed salad and dressing separately OR 3) store each component of the salad separately and a bowl of salad with each ingredient when ready to eat.

How long do leftovers last in the fridge?

My husband and I ate this salad every day for lunch for three days (but I think it could last a fourth day!) It is an amazing meal prep meal and holds up wonderfully in the fridge!

How can I make this dairy-free?

Simply omit the cheese and add avocado chunks or a dairy-free cheese alternative.

What other proteins could I use?

Shredded chicken breast, cooked shrimp or cooked Italian sausage. To make this vegetarian, swap out the salmon for black beans, roasted chickpeas or crispy tofu.

Close up shot of quinoa, ,tomatoes, corn, cucumbers, fresh herbs, all mixed together with the jalapeño lime dressing

If you love this salmon salad, you’ll love these other salmon recipes:

Miso Butter Salmon

Smoked Salmon Risotto

Crispy Air Fryer Salmon Bites

Chipotle Salmon with Mango pico de Gallo

And for more quinoa recipes check out:

Garlic ginger ground beef and quinoa bowls

Harvest kale and quinoa salad

Springtime vegetable quinoa salad

Alright, let’s get our salad on!

Small bowl with salmon quinoa salad and small jar of jalapeno lime dressing

Watch how to make:

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small bowl with salmon quinoa salad, topped with jalapeno lime vinaigrette, fresh basil and pepitas

Salmon Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Chop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This salmon quinoa salad is balanced, nutrient-dense, wildly flavorful and perfect for meal prep. It’s the definition of leftovers you WANT to eat!

Ingredients

Units Scale

  • 1 cup quinoa, uncooked
  • 8oz cooked salmon, flaked
  • 2 ears corn, grilled, kernels removed
  • 2 cups cherry tomatoes, sliced in half
  • 1 large cucumber, seeds scraped out and cubed
  • 1/3 cup pepitas
  • 4oz extra sharp white cheddar, cubed
  • 1 cup fresh basil, chiffonade
  • 4 green onions, chopped
  • jalapeño lime vinaigrette
  • sea salt and fresh cracked black pepper, to taste

Instructions

Quinoa

In a fine mesh sieve rinse the quinoa well. Bring a small pot of salted water to a boil. Add the rinsed quinoa to the boiling water. Reduce to a simmer/low boil and cook uncovered for 12-15 minutes or until quinoa is tender. Drain in that same mesh sieve and then add the cooked quinoa back to the hot saucepan to steam and release a little more moisture. Fluff with a fork.

Corn

Grill corn for 2-3 minutes per side on a grill or over the flame of a gas oven. Slice kernels from the cob.

Dressing

Make jalapeño lime vinaigrette.

Assemble

Add quinoa to a large bowl. On the bed of quinoa add the rest of the salad ingredients: salmon, corn, tomatoes, cucumber, pepitas, cheese, basil and green onions. Season with some cracks of fresh pepper and salt. Drizzle with jalapeño lime vinaigrette and toss well to combine.

Top with an extra squeeze of lime juice, more herbs, pepitas and another dollop of dressing!

Notes

Refer to above blog post for ingredient substitutions, detailed instructions and variation ideas.

Nutritional information is an estimate and may vary slightly.

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Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 419
  • Sugar: 8.1 g
  • Sodium: 362.8 mg
  • Fat: 23.5 g
  • Carbohydrates: 35.4 g
  • Protein: 21.3 g
  • Cholesterol: 38 mg

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