This salmon quinoa salad combines broccoli, goji berries, pepitas and a creamy yogurt dressing for a filling, nutritious meal that’s perfect for healthy meal prep.
Bright, fresh and full of texture, this salmon and quinoa salad is an excellent choice for warm-weather lunches or light dinners. The combination of flaked salmon, tender quinoa and finely chopped broccoli creates a satisfying base, while goji berries and pepitas add sweetness and crunch. A simple yogurt-based dressing ties everything together, keeping the salad creamy but light.
Easy to prepare and rich in protein and fibre, this salad stores well for a couple of days, making it a convenient option for packed lunches or make-ahead meals.
Ingredients you’ll need
All you need are a dozen wholesome ingredients to make this salmon quinoa salad.
- Salmon fillets: about 300 g (roughly 4 small fillets or 2 large pieces) of good-quality salmon, cooked and flaked.
- Quinoa: cooked quinoa (tri-colour or white), about 3 cups cooked. Use pre-cooked to save time.
- Broccoli: 1 head (about 4 cups/260 g) of florets, finely chopped to a rice-like texture.
- Fresh herbs: a mix of parsley and coriander is used here; basil or mint are nice substitutes.
- Red onion: a quarter of an onion, diced, for a sharp finish.
- Pepitas: raw pumpkin seeds for crunch; sunflower seeds or chopped nuts also work.
- Goji berries: 3 tbsp to add a chewy, slightly sweet note.
- Carrot: 1 grated carrot for colour and sweetness.
- Yogurt: low-fat plain Greek yogurt forms the creamy dressing base.
- Apple cider vinegar: adds acidity to the dressing; lemon juice or white wine vinegar can substitute.
- Honey: 1 teaspoon to balance the dressing.
- Wholegrain mustard: 1 tablespoon for mild tang and depth.
Complete ingredient amounts are listed in the recipe card below.
How To Make Salmon Quinoa Salad
Prepare the salmon: Cook the salmon to your preference (baked, pan-seared, or grilled), then flake into bite-sized chunks and set aside.
Cook the quinoa: If using dry quinoa, cook 1 cup of uncooked quinoa according to package directions and allow it to cool slightly.
Chop the vegetables: While the quinoa cooks, finely chop the broccoli florets, grate the carrot, dice the red onion and chop the fresh herbs.
Make the yogurt dressing: In a small bowl or jar, whisk together ½ cup plain yogurt, ¼ cup apple cider vinegar, 1 tablespoon wholegrain mustard, 1 teaspoon honey, plus salt and pepper to taste until creamy and combined.
Combine: In a large mixing bowl, add the cooked quinoa, chopped broccoli, grated carrot, red onion, herbs, pepitas and goji berries.
Toss with dressing: Pour the yogurt dressing over the salad and toss gently to coat all ingredients evenly.
Serve: Arrange the salad on a platter or in bowls and top with the flaked salmon. Serve immediately or chill for later.
Recipe variations
Customize this salad to suit your pantry or preferences:
- Different grains: Substitute quinoa with bulgur, couscous or farro for different textures.
- Vegetable swaps: Use shredded kale, cabbage, or cauliflower rice in place of broccoli.
- Nuts and seeds: Replace pepitas with sliced almonds, pine nuts or sesame seeds for varied crunch.
- Dressing alternatives: Try a citrus vinaigrette (orange juice and zest) or a creamy avocado dressing.
- Protein swaps: Swap salmon for grilled chicken, shrimp, tuna or tofu for a different protein source.
- Fruit additions: Use dried cranberries, diced apple or pomegranate seeds instead of goji berries.
How to store
Store leftover salad in an airtight container in the refrigerator for 3–4 days. For best texture, store the flaked salmon separately and add it when serving.
Recipe FAQ
Yes. Well-drained canned salmon can be used; fold it in gently to avoid breaking it down too much.
Absolutely. Grilled or poached trout, tuna, or cooked shrimp are all suitable alternatives.
Yes. Omit the salmon or replace it with tofu, tempeh or chickpeas. Use plant-based yogurt and a sweetener like maple syrup to make the dressing vegan.
Add extra protein such as hard-boiled eggs, lentils, beans or increase the quinoa portion. More nuts or seeds will also boost satiety.
More Hearty Salads
Chicken & Pomegranate Salad
Spring Onion Potato Salad
Chicken Tikka Salad
Italian Grinder Salad
If you try this salmon quinoa salad or have a question, leave a comment and rate the recipe. Feedback and tweaks are always welcome.
Salmon + Broccoli Quinoa Salad
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- Author: Caitlin Rule
- Total Time: 0 hours
- Yield: 4-6
Description
This salmon quinoa salad is made with broccoli, goji berries, pepitas and a creamy yogurt dressing. It’s hearty, nutritious and ideal for meal prep.
Ingredients
- 300 g / 10.5 oz salmon fillet
- 3 cups cooked quinoa
- 1 head (4 cups / 260 g) broccoli florets, finely chopped
- ½ cup chopped herbs (mint, parsley)
- 1 carrot, grated
- ¼ red onion, diced
- ¼ cup pepitas
- 3 tbsp goji berries
Yogurt dressing:
- ½ cup plain low-fat yogurt
- 1 teaspoon honey
- ¼ cup apple cider vinegar
- 1 tablespoon whole grain mustard
Instructions
- Cook 1 cup uncooked quinoa according to package instructions if using raw quinoa.
- Cook and flake the salmon into chunks.
- Finely chop the broccoli, grate the carrot and chop the onion and herbs.
- Whisk together yogurt, vinegar, mustard, honey, salt and pepper until creamy.
- Combine quinoa and salad ingredients in a large bowl.
- Pour over the dressing and toss to coat.
- Top with flaked salmon and serve.
Notes
- Store: Keep leftover salad in an airtight container in the fridge for 3–4 days. Store the salmon separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes*
- Category: Salad, Main dish
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 468
- Sugar: 8.1 g
- Fat: 18 g
- Carbohydrates: 44.4 g
- Fiber: 6.7 g
- Protein: 32.8 g