Quinoa Salad with Salmon
If there’s one thing I love in the summer, it’s a dinner that feels light but still actually fills you up—and this Quinoa Salad with Salmon is exactly that! You’ve got juicy seared salmon fillets, sweet fresh corn, juicy tomatoes, creamy avocado, and a handful of crisp radishes all tossed with quinoa and an easy homemade tarragon vinaigrette. It’s a salad that’s fresh without being fussy, and it comes together fast enough for a weeknight meal.
This Quinoa Salad with Salmon brings together everything you want in a balanced meal—lean protein, hearty whole grains, and good fats. It feels especially right for warm days, thanks to the colorful summer ingredients and a vibrant tarragon-honey vinaigrette that ties it all together. It’s also a great option for meal prep since it holds up well in the fridge, making it easy to portion out for a few days of healthy lunches or quick dinners when things get busy.
Quinoa’s kind of a stable in my home, if you’re looking for more ways to use it, my Quinoa Roasted Vegetable Salad and Arugula Quinoa Salad are both great options!
Why You’ll Love This Summer Quinoa Salad
- Bright, fresh flavors- The tarragon and honey vinaigrette gives the salad a fresh, herby brightness with just the right balance of tang and sweetness.
- Perfectly cooked salmon- Seared salmon fillets bring a crisp, flavorful crust while staying tender inside.
- Loaded with summer ingredients- This salad celebrates the best of summer with vibrant, sun-ripened ingredients that bring freshness, color, and a hint of sweetness.
- Simple and quick to make- This salad comes together quickly on busy days, which is great when you want something healthy but quick.
- Customizable- Swap or add your favorite veggies or herbs, so every time you make it, it can be a little different. This keeps it interesting!
Ingredient Notes and Substitutions
- Tarragon vinegar- A type of vinegar that has been infused with tarragon leaves.
- Olive oil- Use a good quality extra virgin olive oil or avocado oil.
- Garlic- Use fresh garlic cloves finely minced or pressed.
- Shallot- Gives the vinaigrette a nice savory flavor and mild onion flavor.
- Dijon mustard- Incorporating Dijon mustard gives this vinaigrette a little zing.
- Honey- Adding honey will provide a touch of sweetness to balance the tanginess of the vinaigrette.
- Corn- Fresh, sweet corn cut straight off the cob adds the perfect crunch and natural sweetness. No need to cook it, raw corn shines in this salad!
- Tomatoes- I love using cherry tomatoes or grape tomatoes for their juicy bite and sweetness. Heirloom or diced vine-ripened tomatoes work too.
- Avocado- Adds richness and creaminess to balance the salad. Dice it just before serving to keep it from browning. If you’re prepping ahead, you can leave it out and add it last minute.
- Red onions- Adds a mild onion flavor. You can also use green onions.
- Radishes- Thinly sliced radishes add a crisp, peppery bite. Try shaved fennel for a different flavor profile.
- Cucumbers- I use English cucumbers, but you can also use Persian cucumbers.
- Feta- Crumbled feta cheese adds a bit of saltiness to the salad. You can also use fresh mozzarella for a milder flavor.
- Basil- I garnish with salad with fresh basil leaves, but feel free to add whatever fresh herbs you have on hand.
Fluffy Quinoa and Tarragon-Honey Vinaigrette
STEP 1: Rinse the quinoa. Place the quinoa in a fine mesh strainer and rinse under cold water for about 30 seconds.
STEP 2: Sauté the aromatics. In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook until they’re soft and translucent, about 2 to 3 minutes. Then, stir in the garlic, salt, and cumin. Cook for another minute, just until fragrant.
STEP 3: Toast the quinoa. Add the rinsed quinoa directly to the pan with aromatics. Stir and let it toast for 2 to 3 minutes.
STEP 4: Simmer and cover. Stir in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
STEP 5: Fluff with fork. Turn off the heat and let the quinoa sit, covered, for 10 minutes. Then, use a fork to fluff the quinoa gently.
STEP 6: Make the Vinaigrette. Combine shallot, garlic, oil, vinegar, honey, tarragon, and Dijon in a mason jar. Then, shake well and season with salt and pepper.
Pan-Seared Salmon and Assembly
STEP 1: Prepare the salmon. Use paper towels to thoroughly pat the salmon dry on all sides, this helps get a nice, crispy crust. Then, sprinkle salt and pepper evenly over the fillets.
STEP 2: Sear the salmon. Add 2 tablespoons of oil, just enough to coat the bottom of the pan. Wait until the oil shimmers but doesn’t smoke. Carefully place salmon fillets into the pan. Let them cook undisturbed until they are golden crispy, about 4-5 minutes.
STEP 3: Flip and Finish. Flip the salmon and cook for an additional 2-3 minutes depending on the thickness and how done you like it. Once done, squeeze a little lemon over the top of the salmon fillets.
STEP 4: Assemble. In a large bowl, combine the quinoa, basil, tomatoes, corn, red onion, radish, cucumbers, and feta. Pour the dressing over the salad and gently toss to combine. Spoon salad onto a large platter, then top with avocado slices, extra feta, and fresh basil leaves. Serve with pan seared salmon and enjoy!
Helpful Tips For Success
- Don’t forget to rinse the quinoa. This helps remove any bitterness from the outer coating and gives the salad a cleaner flavor.
- Let the quinoa cool completely. Warm quinoa can wilt the fresh ingredients. Spread it out on a sheet pan to cool faster if you’re short on time.
- Use fresh tarragon- For the best flavor, use fresh tarragon leaves. Dried tarragon just won’t have the same bright, delicate flavor. If you can’t find it, you can use the tarragon vinegar and swap in fresh herbs like basil or dill.
- Make sure the pan is hot. A properly heated skillet is key to a golden, crispy crust. The salmon should sizzle as soon as it hits the pan.
Frequently Asked Questions
Quinoa is a tiny seed but cooks up more like a grain. It has a light, slightly nutty flavor and a fluffy texture that makes it perfect for tossing into salads.
Yes, but with a few tweaks. You can cook the quinoa and sear the salmon up to a day in advance, then store them separately in the fridge. The vinaigrette also holds well for several days. You can also slice the tomatoes, cucumbers, radishes, and corn and store them separately in the refrigerator. For the best texture, wait to cut and add the avocado and dress the salad just before serving.
Either works, depending on your preference. This salad is delicious with warm salmon right off the pan, but it’s equally good served chilled, especially for summer lunches or meal prep.
Nope! The corn goes in raw, straight off the cob. When it’s fresh and in season, raw corn is crisp, juicy, and super sweet. However, if you’re not a fan, you can always grill or sauté the corn.
Any color works—white quinoa is mild and fluffy, red or black quinoa adds a bit more texture and earthiness.
Storing
To keep this Quinoa Salad with Salmon fresh, it’s best to store the components separately whenever possible. Once mixed, this salad is best eaten within a few hours so it doesn’t get soggy or lose its beautiful color and texture.
More Summer Salads
Did You Make This Recipe
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Quinoa Salad with Salmon
Ingredients
Quinoa Salad with Salmon
- 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, substitute with water or 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 on top
- 1 tbsp fresh basil leaves , sliced thin, plus more for garnish
- 2 ripe avocado, pitted and sliced
Pan Seared Salmon
- 4 salmon fillets, (5-6 oz each), patted dry
- 2 tbsp olive oil
- salt and pepper
- 1/2 lemon, to squeeze on top 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
Quinoa Salad with Salmon
- Rinse the quinoa. Place the quinoa in a fine mesh strainer and rinse under cold water for about 30 seconds.
- Sauté the aromatics. In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook until they're soft and translucent, about 2 to 3 minutes. Then, stir in the garlic, salt, and cumin. Cook for another minute, just until fragrant.
- Toast the quinoa. Add the rinsed quinoa directly to the pan with aromatics. Stir and let it toast for 2 to 3 minutes.
- Simmer and cover. Stir in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
- Fluff with fork. Turn off the heat and let the quinoa sit, covered, for 10 minutes. Then, use a fork to fluff the quinoa gently.
- Make the Vinaigrette. Combine shallot, garlic, oil, vinegar, honey, tarragon, and Dijon in a mason jar. Then, shake well and season with salt and pepper.
Pan Seared Salmon
- Prepare the salmon. Use paper towels to thoroughly pat the salmon dry on all sides, this helps get a nice, crispy crust. Then, sprinkle salt and pepper evenly over the fillets.
- Sear the salmon. Add 2 tablespoons of oil, just enough to coat the bottom of the pan. Wait until the oil shimmers but doesn't smoke. Carefully place salmon fillets into the pan. Let them cook undisturbed until they are golden crispy, about 4-5 minutes.
- Flip and Finish. Flip the salmon and cook for an additional 2-3 minutes depending on the thickness and how done you like it. Once done, squeeze a little lemon over the top of the salmon fillets.
- Assemble. In a large bowl, combine the quinoa, tomatoes, corn, red onion, radish, cucumbers, and feta. Pour the dressing over the salad and gently toss to combine. Spoon salad onto a large platter, then top with avocado slices, extra feta, and fresh basil leaves. Serve with pan seared salmon and enjoy!