Salmon and quinoa salad

Enjoy this deliciously fresh salmon and quinoa salad for lunch or dinner any night of the week.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Salmon and quinoa salad
  • 1 cup (200g) quinoa
  • 3 cup (750ml) water
  • 200 gram snow peas, trimmed, sliced thinly lengthways
  • 1 lebanese cucumber (130g), halved lengthways, sliced thinly crossways
  • 1/2 cup small fresh mint leaves
  • 1/2 cup (60ml) lemon juice
  • 2 tablespoon olive oil
  • 150 gram hot-smoked salmon, skinned, flaked coarsely
  • 1 tablespoon thinly sliced lemon rind (see tips)


Salmon and quinoa salad
  • 1
    Combine quinoa and the water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Rinse, drain well.
  • 2
    Place snow peas in a heatproof bowl. Cover with boiling water; stand for 2 minutes. Refresh under cold running water; drain well.
  • 3
    Place quinoa and snow peas in a large bowl with cucumber and mint; toss to combine. Season to taste.
  • 4
    Add combined juice and oil; toss to coat. Serve salad topped with salmon and rind.


Use a zesting tool for the lemon rind. You can use freshly cooked salmon, coarsely flaked smoked trout or smoked chicken for an alternative. Add asparagus and snow pea sprouts for extra crunch.

More From Women's Weekly Food