Quinoa Salad With Salmon Recipe

Name: Quinoa Salad With Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225g (1 1/2 cups) quinoa; 500ml (2 cups) water; 1 cup fresh mint leaves; 70g (1/4 cup) low-fat yoghurt; 4 skin-on salmon fillets; 1/2 tablespoons extra virgin olive oil; 1 bunch broccolini, coarsely chopped, blanched; 1 bunch asparagus, coarsely chopped, blanched; 1 fennel bulb, trimmed reserving fronds, halved, thinly sliced; 1/2 cup fresh dill sprigs; 1 tablespoon drained baby capers, chopped; Pinch of ground cumin; 1 lemon, rind finely grated, juiced; SAXA Pink Himalayan Salt Flakes, to season

Servings: persons

225g (1 1/2 cups) quinoa
500ml (2 cups) water
1 cup fresh mint leaves
70g (1/4 cup) low-fat yoghurt
4 skin-on salmon fillets
1/2 tablespoons extra virgin olive oil
1 bunch broccolini, coarsely chopped, blanched
1 bunch asparagus, coarsely chopped, blanched
1 fennel bulb, trimmed reserving fronds, halved, thinly sliced
1/2 cup fresh dill sprigs
1 tablespoon drained baby capers, chopped
Pinch of ground cumin
1 lemon, rind finely grated, juiced
SAXA Pink Himalayan Salt Flakes, to season

1
Heat a saucepan over medium heat. Stir the quinoa for 2-3 minutes or until aromatic. Stir in water. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes or until the water is absorbed. Cool for 10 minutes. Transfer quinoa to a large bowl and place, uncovered, in the fridge until required.
2
Meanwhile, chop half the mint. Combine the chopped mint with the yoghurt in a small bowl. Season. Place in the fridge until required.
3
Cut slits in the skin of each salmon fillet. Transfer to a plate. Drizzle over 2 teaspoons oil. Season.
4
Preheat a barbecue flat plate or frying pan on medium-high. Cook salmon, skin-side down, for 3 minutes. Turn and cook for 1-2 minutes for medium or until cooked to your liking. Transfer to a plate to rest.
5
Add broccolini, asparagus, sliced fennel, fennel fronds, dill, capers, cumin, lemon rind and juice, and remaining mint and oil to the quinoa. Season. Gently toss to combine. Serve with the salmon and yoghurt mixture.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225g (1 1/2 cups) quinoa, 500ml (2 cups) water, 1 cup fresh mint leaves, 70g (1/4 cup) low-fat yoghurt, and more.

Yes, Quinoa Salad With Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Salad With Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions