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Quinoa and salmon salad

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Perfect for lunch or dinner, this salmon and quinoa salad delivers plenty of flavour and goodness for minimal effort. 

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + cooling & 10 mins standing time
Quinoa and salmon salad


  • 1 cup (200g) Coles Wellness Road Tri Coloured Quinoa
  • 3 (345g) Coles Fresh Tasmanian Salmon Portions Skin On (from the deli)
  • 400g can chickpeas, rinsed, drained
  • 60g Coles Australian 8 Leaf Blend
  • 300g mixed tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 medium avocado, stoned, peeled, sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1/3 cup (95g) reduced-fat plain yoghurt
  • 2 tbs lemon juice
  • 1 tbs chopped dill

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until  quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains. Set aside to cool.

  2. Step 2

    Meanwhile, lightly grease a large non-stick frying pan with olive oil spray and place over medium-high heat. Cook the salmon, skin-side down, for 2-3 mins or until crisp. Turn and cook for a further 2-3 mins for medium-rare or until cooked to your liking. Transfer to a plate and cut into bite-sized pieces. 

  3. Step 3

    Combine the quinoa, chickpeas and salad leaves in a large serving bowl. Top with tomato, onion, avocado, cucumber and salmon. 

  4. Step 4

    Combine the yoghurt, lemon juice and dill in a small bowl. Drizzle over salad and season with pepper.

Recipe tip

Use it up:
Make some extra salad dressing with any leftover yoghurt, lemon juice and dill from this recipe. Store in an airtight container in the fridge for up to 2 days. Drizzle over salads or roasted vegetables.