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A plate of quinoa with cherry tomatoes, green onions, and a pice of salmon on top

Rainbow Quinoa + Salmon Salad

Skill Level: Easy

Makes: 4 to 5 servings

Made With:

Wild Sockeye Salmon, Lightly Smoked


Unit price

Mediterranean flavors blend beautifully with the subtle smokiness of our wild sockeye salmon, creating a tasty and nutritious main-course salad. It also happens to be gluten-free. Don’t expect any leftovers! 


  • 1 (6 oz.) pack Patagonia Provisions Wild Sockeye Salmon (reserve oil from pack)
  • 1 cup rainbow quinoa, dry (uncooked)
  • ¼ cup Italian parsley, chopped
  • ¼ cup green onions, sliced fine
  • ¼ cup fresh mint leaves, chopped
  • 2 tbsp. cilantro leaves, chopped
  • 6-8 cherry tomatoes, halved
  • Lemon Dressing (see recipe below)

Lemon Dressing

  • Reserved salmon oil from pack
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • 1 tbsp. tamari or gluten-free soy sauce
  • Lemon zest, to taste
  • Freshly ground pepper, to taste
In a small bowl, combine all ingredients and mix well.

    Putting It All Together

    1. Place quinoa in a fine-mesh strainer and rinse under cold water.
    2. Combine quinoa with 2 cups water in saucepan. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed (approx. 15-20 min).
    3. Toss cooked quinoa with parsley, green onions, mint, cilantro and tomatoes.
    4. Add dressing and continue tossing until evenly coated.
    5. Top with salmon fillet.