Greek Salmon Quinoa Salad Recipe
If you’re craving a meal that’s equal parts fresh, nourishing, and vibrant, the Greek Salmon Quinoa Salad might just become your new obsession. Imagine succulent, golden-seared salmon nestled on a bed of fluffy quinoa, loaded up with juicy cherry tomatoes, crunchy cucumber, briny olives, salty feta, and a zippy lemon vinaigrette—it’s basically a Mediterranean summer party on your fork. Not only does this bowl tick all the color and flavor boxes, it also packs a serious punch when it comes to nutrition and satisfaction. Whether you’re serving it warm or enjoying it straight from the fridge, this Greek Salmon Quinoa Salad will transform any lunch or dinner from ordinary to extraordinary.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, healthy ingredients can join forces to create such a delicious and visually stunning dish. Each element plays a starring role—bringing bold flavors, lively textures, and a pop of color to this Greek Salmon Quinoa Salad.
- Salmon fillets: Fresh or thawed salmon is the protein hero here, turning this salad into a hearty meal.
- Olive oil: A must for both cooking the salmon and building that luscious dressing flavor.
- Salt and black pepper: Don’t skip seasoning your salmon—these are crucial for bringing out its natural taste.
- Quinoa: The base of the salad; fluffy, nutty, and protein-rich, plus it soaks up all the zesty dressing.
- Water or broth: Cooking quinoa in broth boosts its savory depth, but water works beautifully too.
- Cherry tomatoes: These little jewels burst with sweetness and brighten up every bite.
- Cucumber: Offers crisp, cool crunch—a refreshing complement to the rich salmon.
- Red onion: A little goes a long way, so chop it finely for pops of sweet-sharp flavor.
- Kalamata olives: Their deep, briny flavor instantly signals “Greek salad!”
- Feta cheese: Creamy and tangy, it brings salty contrast and a bit of luxury.
- Fresh parsley: Chop it just before serving for that burst of herbal brightness.
- Lemon juice: Freshly squeezed for a sunny, vibrant edge in the dressing.
- Red wine vinegar: Adds a gentle acidity that ties all the flavors together.
- Extra virgin olive oil: For silky richness and authentic Mediterranean taste in the vinaigrette.
- Dried oregano: The classic Greek herb! Its earthy, aromatic touch makes all the difference.
How to Make Greek Salmon Quinoa Salad
Step 1: Cook the Quinoa
Start your Greek Salmon Quinoa Salad by rinsing the quinoa under cold water to remove any bitterness. Combine it with your chosen water or broth in a saucepan. Bring everything to a boil, then lower the heat and cover. Let it simmer gently for around 15 minutes, until all the liquid has been absorbed. Once it’s done, fluff it up with a fork, and let it cool—this helps all the grains separate and ensures your salad is light, not clumpy.
Step 2: Sear the Salmon
While your quinoa is getting fluffy, turn your attention to the salmon. Pat the fillets dry, season them with salt and black pepper, and heat olive oil in a skillet over medium. Lay the salmon gently into the pan, skin-side down if it has one, and let it cook for 3 to 4 minutes per side. You’re looking for perfectly tender salmon with a beautifully golden exterior. Remove from heat and let the salmon rest for a few minutes before gently flaking it into large, juicy pieces.
Step 3: Prepare the Veggies and Base
As the salmon cools, tackle your veggies! Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice those glossy Kalamata olives. In a large mixing bowl, combine the cooled quinoa with all the prepped vegetables. Crumble in that tangy feta and sprinkle over the fresh parsley—already, the bowl should be looking like a Mediterranean rainbow!
Step 4: Make the Dressing
Grab a small bowl and whisk together freshly squeezed lemon juice, red wine vinegar, extra virgin olive oil, and dried oregano. You want it lovely and emulsified, with flecks of oregano swirling throughout. Taste and adjust seasoning as needed, since this vibrant vinaigrette really sets off the rest of the Greek Salmon Quinoa Salad.
Step 5: Assemble and Serve
Pour the irresistible dressing over your quinoa and veggie mixture. Toss everything gently until it’s just blended—try not to break up the tomatoes or feta too much. Last but not least, add your flaked salmon right on top and give your masterpiece one final, gentle toss. Serve immediately if you love it warm, or chill it for later—a real bonus for meal preppers and picnic-goers!
How to Serve Greek Salmon Quinoa Salad
Garnishes
A sprinkle of extra feta, a handful of torn parsley, or a few more sliced olives are perfect finishing touches. For a dash of color and tang, you could even add paper-thin lemon wheels. If you love crunch, scatter a few toasted pine nuts on top.
Side Dishes
Pair your Greek Salmon Quinoa Salad with soft pita bread, classic hummus, or a cool bowl of tzatziki for dipping. A crisp glass of white wine or sparkling water with a twist of lemon is the ideal companion for this flavor-packed meal.
Creative Ways to Present
Try piling the salad into sturdy lettuce cups for a fun, hand-held appetizer, or serve it layered in mason jars for portable lunches. It makes a beautiful centerpiece on a large platter, garnished with extra herbs and lemon wedges for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Salmon Quinoa Salad keeps well in an airtight container in the fridge for up to 2 days. The flavors actually deepen as they meld, making it a fantastic make-ahead lunch or quick dinner option. Just give it a gentle toss before serving to redistribute the dressing.
Freezing
While you can freeze cooked quinoa and salmon separately, it’s best not to freeze the fully assembled salad, as the fresh veggies can lose their crunch and the feta can become watery upon thawing. If you want to prep ahead, store the components separately and mix them up fresh when ready to eat.
Reheating
If you prefer your Greek Salmon Quinoa Salad on the warmer side, gently reheat the flaked salmon and quinoa base in the microwave for 30–60 seconds before tossing with the cold vegetables and dressing. This keeps the salad vibrant while bringing out the cozy flavors.
FAQs
Can I use another grain instead of quinoa?
Absolutely! While quinoa is classic for its nutty flavor and fluffy texture, farro, couscous, or even brown rice work as tasty alternatives. Just follow the package directions for cooking and let the grain cool before assembling your Greek Salmon Quinoa Salad.
Is this salad good for meal prep?
Yes! Greek Salmon Quinoa Salad is fantastic for meal prep since it can be fully prepared in advance and stored in the fridge for up to two days. For the freshest texture, you might add the greens and dressing just before eating.
Can I make it dairy-free?
Definitely. Simply leave out the feta or swap it with a plant-based alternative. The salad will still burst with zesty Mediterranean flavor—and adding ripe avocado can offer creaminess if you’re missing the cheese.
What if I don’t have fresh salmon?
You can use canned salmon in a pinch, or swap in grilled chicken, shrimp, or even chickpeas for a vegetarian spin. Just mix and match with whatever protein you have on hand—Greek Salmon Quinoa Salad is meant to be flexible and forgiving.
How can I make this salad even more filling?
For extra staying power, toss in a handful of baby spinach, sliced avocado, or roasted chickpeas. A scoop of cooked lentils or a few boiled eggs on the side can also make your Greek Salmon Quinoa Salad even more hearty and satisfying.
Final Thoughts
There’s just something irresistible about the lively flavors, stunning colors, and nourishing punch of a Greek Salmon Quinoa Salad. Whether you’re hungry for a wholesome weeknight meal or looking for a show-stopping dish to share, give this recipe a try—I promise it’ll win over both your tastebuds and your heart!
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Greek Salmon Quinoa Salad Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of the Mediterranean with this wholesome Greek Salmon Quinoa Salad. This vibrant and nutritious dish features flaked salmon, quinoa, fresh veggies, and a zesty dressing, making it a perfect main course for a light and satisfying meal.
Ingredients
Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or broth
Salad:
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Dressing:
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
Instructions
- Cook the Quinoa: Combine quinoa and water/broth in a saucepan. Boil, then simmer for 15 minutes. Fluff with a fork and let cool.
- Cook the Salmon: Season fillets with salt and pepper. Cook in olive oil over medium heat for 3–4 minutes per side. Flake into chunks.
- Prepare the Salad: In a bowl, mix quinoa, tomatoes, cucumber, onion, olives, feta, and parsley.
- Make the Dressing: Whisk lemon juice, vinegar, olive oil, and oregano. Pour over the salad, add salmon, and toss gently.
Notes
- This salad stores well in the fridge for up to 2 days.
- Experiment with grilled chicken or chickpeas as protein alternatives.
- Enhance with avocado for creaminess or spinach for added greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg
