Salmon Quinoa Salad
Low-Fat Low-Carb Low-Sugar
Soup + Salad

Salmon Quinoa Salad

Prep: 10 mins
Cook: 30 mins
Servings: 4

If we could make a grain a cape-wearing superhero, quinoa would take the prize. Healthy, delicious, and the only grain that’s a complete protein, this gluten-free superfood is also high in fiber and antioxidants, and it’s nutty flavor and fluffy texture make it a great-tasting substitute for rice or pasta.


For the quinoa

  • 1 cup quinoa, rinsed well
  • 2 cups water
  • 2 cups organic cherry tomatoes, cut into quarters
  • 2 cups organic arugula, minced
  • 3 tablespoons organic plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • dash Sea salt
  • Freshly ground pepper, to taste

For the salmon

  • 1 pound wild, responsibly-fished, salmon fillets
  • 1 lemon, juiced
  • Beau Monde Seasoning, to taste

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)2639%
Saturated Fat (g)524%
Carbohydrates (g)3311%
Protein (g)3163%
Sugars (g)30%
Fiber (g)418%



  1.  In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer until the quinoa is tender, about 15 minutes. Let the quinoa cool then add the tomatoes and arugula and stir to combine.
  2. In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and salt. Add the yogurt mixture to the quinoa salad, and stir to combine.


  1. Preheat the oven to 375°F or preheat the grill to medium.
  2. Brush both sides of the salmon with lemon juice and sprinkle with the Beau Monde Seasoning. Arrange the salmon in a large baking dish or place it directly on the grill.
  3. Bake or grill the salmon until cooked through, about 25 minutes in the oven or 10 minutes on the grill.

To serve, place a small piece of salmon on top of the quinoa salad. (Salmon can be served hot or cold over the salad.)


Top with roasted red peppers for some extra color and zest.

Salmon Quinoa Salad

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