This salmon quinoa salad is so fresh with tender quinoa, flavor packed salmon chunks, sugar snap peas, peppers, and chickpeas. Enjoy this hearty salad with miso infused vinaigrette dressing!
This salad is packed full of superfoods, easy to make, and incredibly delicious. It is filled with colorful vegetables and the mix of texture is just so amazing (thanks to the super crunchy sugar snap peas!).
You can also add in any vegetables you have on hand, or switch out the salmon to other fish such as pollock, cod or even shrimp.
Tasty miso vinaigrette
This vinaigrette dressing instantly brings your salad to the next level. It has the perfect amount of tanginess from the rice vinegar, and the miso adds a deep umami rich flavor with a little bit of creaminess.
All you need to do is to combine all ingredients together in a cup or jar and mix well.
Ingredients for this recipe
- Olive oil
- Rice vinegar
- Miso - Miso is naturally gluten-free but some brands use wheat during the fermentation process. Make sure to check the ingredient list.
- Salmon fillet(s) - I use Atlantic salmon for this recipe but any salmon such as sock eye or pink work as well.
- Onion powder
- Smoked paprika powder
- Baby arugula
- Cooked quinoa - see notes at the bottom of recipe card for how to cook
- Sugar snap peas - tough strings and edges removed
- Red bell pepper - thinly sliced
- Cooked chickpeas - canned chickpeas or cooked from dry type
- Thinly sliced scallions
How to cook salmon quinoa salad
1. Make the dressing. Combine the olive oil, rice vinegar, miso, salt and pepper together to make dressing.
2. Prepare the salmon. Combine the onion powder, smoked paprika powder and salt together and rub into the salmon.
3. Cook the salmon. Heat up 2 tablespoon olive oil in a pan. Sear the salmon on both sides until fully cooked. Transfer to a plate, peel off the skin (if any), and crumble with a fork.
4. Assemble. In a large bowl, place the arugula, cooked quinoa, sugar snap peas, bell pepper, chickpeas, and crumbled salmon. Season lightly with salt and pepper. Toss gently.
5. Serve. Drizzle the dressing over the salad and top with scallions.
How to cook quinoa
Rinse the quinoa well and place in a saucepan. Add double the volume of broth of your choice, or water with a few pinches of salt. Bring to a boil then cover with a lid. Simmer for about 15 minutes until soft and fluffy.
I like to cook 1 cup of dry quinoa with 2 cups of vegetable broth. This makes about 2 ⅓ cups of cooked quinoa.
Salmon quinoa salad can be tightly covered and refrigerated for 2-3 days. I suggest drizzling the dressing right before serving to maintain its texture.
The miso vinaigrette dressing can be stored in the fridge for up to 1 week.
More salmon recipes...
Salmon Quinoa Salad with Miso Vinaigrette
- ¼ cup olive oil
- 3 tablespoons rice vinegar
- 2 teaspoons miso
- salt and pepper to taste
- 10 ounces salmon fillet(s)
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika powder
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1½ cup baby arugula packed
- 1½ cup cooked quinoa see notes for how to cook quinoa
- 1 cup sugar snap peas tough strings and edges removed
- ½ red bell pepper thinly sliced
- ½ cup cooked chickpeas
- salt and pepper to taste
- 3 tablespoons thinly sliced scallions
- Combine the olive oil (¼ cup), rice vinegar, miso, salt and pepper together to make dressing.
- Combine the onion powder, smoked paprika powder and salt together and rub into the salmon.
- Heat up 2 tablespoon olive oil in a pan. Sear the salmon on both sides until fully cooked. Transfer to a plate, peel off the skin (if any), and crumble with a fork.
- In a large bowl, place the arugula, cooked quinoa, sugar snap peas, bell pepper, chickpeas, and crumbled salmon. Season lightly with salt and pepper. Toss gently.
- Drizzle the dressing over the salad and top with scallions.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.