Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.

EatingWell Magazine, January/February 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.

  • Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.


Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that's a concern for you.

Nutrition Facts

4 oz salmon and 3/4 cup quinoa
481 calories; protein 35.8g; carbohydrates 31g; dietary fiber 3.5g; sugars 1.4g; fat 21g; saturated fat 3.4g; cholesterol 66.3mg; vitamin a iu 1160.7IU; vitamin c 5.6mg; folate 59.1mcg; calcium 99.4mg; iron 2.8mg; magnesium 108.6mg; potassium 774.4mg; sodium 707mg.