Savory Smoked Salmon Quinoa Salad

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

30 min.

Active Time:

30 min.

Inactive Time:

0 min.


Quinoa Salad:

1 cup uncooked quinoa, rinsed in a fine-mesh colander until water is clear
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
2 cups roughly chopped fresh spinach
1/2 cup sliced almonds
1/4 teaspoon olive oil
Salt, to taste
1/2 cucumber, halved and sliced
4 radishes, finely sliced

Smoked Salmon Quinoa Dressing:
4 tbsp olive oil
4 tbsp lemon juice
4 cloves garlic, pressed or minced
2 tsp Dijon mustard
1 tsp salt Red pepper flakes, to taste
Freshly ground black pepper, to taste

Smoked Salmon Drizzle:
Half of the Quinoa dressing
3 tbsp half-fat soured cream
2 tbsp lemon juice
1/2 pack fresh dill , finely chopped

1/4 to 1/2 lb. Smoked Salmon



To cook the quinoa:
Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.

To toast the almonds:
Warm 1 tsp olive oil in a small skillet over medium heat until shimmering. Add the almonds and a pinch of salt and cook, stirring frequently (they burn quickly!), until they are golden and fragrant. Set aside to cool.

To make the Quinoa Dressing:
Mix the olive oil, 4 tbsp lemon juice, garlic, red pepper flakes, salt, peppers, and Dijon mustard.

To make the Smoked Salmon Drizzle:
Combine half of the Quinoa Dressing with the sour cream, 2 tbsp lemon juice, dill, and reserve for serving.

Mix half of the Quinoa Dressing into the cooked and fluffed quinoa. Combine the quinoa with the sun-dried tomatoes, spinach, and toasted almonds. Top with cucumbers, sliced radishes, the rest of the dill, smoked salmon, the Smoked Salmon Drizzle and serve!

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