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Patagonia Provisions

Rainbow Quinoa Salad with Wild Sockeye Salmon

Mediterranean flavors blend beautifully with our lightly smoked salmon, creating a tasty and nutritious salad course or light entrée. But don’t expect any leftovers.


Ingredients for 4-5 servings

  • 1 (6 oz) pkg Patagonia Provisions Lightly Smoked Wild Sockeye Salmon (reserve oil from pouch)
  • 1 cup dry (uncooked) rainbow quinoa
  • ¼ cup fresh Italian parsley
  • ¼ cup fresh green onions
  • ¼ cup fresh mint leaves
  • 2 tablespoons cilantro
  • 1 fresh lemon
  • 6-8 cherry tomatoes
  • 1 tablespoon soy sauce
  • ¼ cup extra virgin olive oil
  • Freshly ground black pepper


In a bowl, combine and mix -

  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • Reserved salmon juices and olive oil from pouch
  • 1 tbsp soy sauce
  • Zest of lemon (to taste)
  • Freshly ground pepper (to taste)


  • Rinse quinoa under cold water until water runs clear
  • Combine quinoa with 2 cups water in saucepan
  • Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed (approximately 20 minutes)


  • Chop Italian parsley (¼ cup)
  • Finely slice green onions (¼ cup)
  • Finely slice mint leaves (¼ cup)
  • Finely slice cilantro (2 tbsp)
  • Wash and cut cherry tomatoes in half (6-8)

Putting it all together

  • Place quinoa in a fine mesh-strainer and rinse under cold water
  • Combine and toss cooked quinoa, parsley, green onions, mint, cilantro and tomatoes
  • Add dressing and continue tossing and mixing together until evenly coated
  • Top with 1 Lightly Smoked Wild Sockeye Salmon fillet