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A plate filled with quinoa salad with salmon. The plate is surrounded by limes and mint sprigs.

Quinoa Salad with Salmon, Zucchini & Mint

A fresh and flavorful salmon quinoa salad with herbs, lime, and grilled vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 people
Calories 477 kcal

Equipment

  • saucepan
  • Skillet or grill pan
  • mixing bowl

Ingredients
  

  • ½ cup quinoa rinsed
  • 1 cup vegetable broth
  • 1 medium zucchini sliced
  • 1 small fennel bulb thinly sliced (reserve fronds)
  • 3½ oz smoked salmon
  • ¼ cup fresh mint chopped
  • 1 lime zest and juice
  • 3 tablespoon olive oil
  • 1 teaspoon vinegar (white wine or apple cider)
  • 1 teaspoon coriander seeds lightly crushed
  • salt and black pepper

Instructions
 

  • Cook ½ cup quinoa in 1 cup vegetable broth according to package instructions. Let sit covered for 5 minutes, then fluff with a fork.
  • Toss 1 medium zucchini and 1 small fennel bulb with 1 tablespoon olive oil, salt, and pepper. Grill or sauté until tender.
  • In a bowl, whisk together remaining olive oil, 1 teaspoon vinegar, lime zest and juice, 1 teaspoon coriander seeds, salt, and pepper.
  • Stir in ¼ cup fresh mint (reserve some for garnish).
  • Toss quinoa with dressing.
  • Divide among plates, top with vegetables and 3½ oz smoked salmon.
  • Garnish with fennel fronds, mint, and extra lime zest.
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Notes

  • Always rinse quinoa to remove bitterness.
  • This salad tastes even better the next day.