Rainbow Quinoa + Salmon Salad

Skill Level
4-5 servings

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.