Mediterranean Quinoa Salad with Grilled Salmon

This Greek Quinoa Salad with Salmon is an ideal weeknight meal—fresh, flavorful, and simple to prepare. It’s nourishing and satisfying, a dish that makes you feel great after every bite.

A Lovely Thought From Teri

This Greek Quinoa Salad is the kind of meal you’ll want often. It feels indulgent while delivering plenty of nutrients—healthy fats, fiber, and omega-3s—so it’s both delicious and good for you. A quality piece of salmon makes a big difference; when possible, choose fresh, well-sourced fish. The salmon brings richness and texture that elevates the quinoa salad into a full dinner.

Preparation is straightforward: cook the quinoa, toss it with bright Mediterranean ingredients, and pan-sear a simply seasoned salmon. I prefer salmon with a soft center, so watch cooking time to avoid overcooking. Leftover quinoa stores well in the fridge and makes quick meals during the week.

How to Make Quinoa Delicious

The key to great quinoa is rinsing it thoroughly under cold water to remove the natural bitter coating. Rinsing gives a cleaner flavor and a better texture, which creates a perfect base for the salad.

How to Serve Your Greek Quinoa Salad

This salad is hearty enough to serve on its own, but it also pairs nicely with other Greek-inspired sides if you want to build a spread. For variety, you can top it with extra marinated red onions or serve it with grilled chicken instead of salmon for guests who prefer poultry. The salad is versatile and plays well with many flavors.

Ingredients

• Dry quinoa
• Chicken stock (or vegetable broth for a vegan option)
• Extra virgin olive oil
• Red wine vinegar
• Garlic
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• Cherry tomatoes
• Persian cucumber
• Kalamata olives
• Feta cheese (or vegan feta)
• Parsley
• Chives (optional)
• Basil (optional)
• Marinated red onions (optional)
• Lemon wedges
• Salmon filets

Variations

This recipe is highly adaptable. Add bell peppers, sun-dried tomatoes, chickpeas, pine nuts, or oregano—use what you have and what you like. For a brighter dressing, add lemon juice to make a lemon vinaigrette. To make the dish vegan, replace chicken stock with vegetable broth and swap feta for a plant-based alternative. For a different protein, serve the salad with roasted or grilled chicken instead of salmon.

How to Make Greek Quinoa Salad with Salmon

Make Your Quinoa and Dressing

Rinse the quinoa well in a fine mesh strainer under cold water. Bring chicken stock (or vegetable broth) to a boil in a medium saucepan, add the quinoa, and cook according to package directions. If you prefer softer quinoa, simmer about 5 minutes longer than the package suggests. Remove from heat, fluff with a fork, and transfer to a large bowl to cool.

Whisk together olive oil, red wine vinegar, garlic, salt, pepper, and red pepper flakes in a small bowl or jar. Set aside.

Cook Salmon and Assemble Salad

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season salmon filets with salt and pepper. Sear skin-side down for about 3 minutes, gently pressing the fillets briefly with a spatula. Flip carefully and cook another 2–3 minutes for medium-rare, or 3–4 minutes for medium, depending on thickness. Remove from heat and let rest briefly.

In the bowl with cooled quinoa, add quartered cherry tomatoes, sliced cucumber, chopped kalamata olives, crumbled feta, chopped parsley, and any optional herbs. Pour the vinaigrette over the salad and toss to combine. Taste and adjust salt and pepper. Squeeze lemon over the salad to brighten flavors and top with marinated red onions if you like.

Serve the quinoa salad at room temperature alongside the salmon and enjoy.

Storage and Reheating Instructions

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature. Salmon is best eaten right away, but it can be kept refrigerated and eaten cold within two days.

Greek Quinoa Salad with Salmon

• Author: Teri Turner
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free