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Broccoli quinoa salad with salmon on top.

Salmon + Broccoli Quinoa Salad

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  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes*
  • Total Time: 0 hours
  • Yield: 4-6 1x
  • Category: Salad, Main dish
  • Cuisine: American


This salmon quinoa salad is made with broccoli, goji berries, pepitas, and a creamy yogurt dressing. It’s hearty, nutritious, and a wonderful option for healthy meal prep!


  • 300g/10.5 oz salmon fillet
  • 3 cups cooked quinoa
  • 1 head (4 cups/ 260g) broccoli florets, finely chopped
  • 1/2 cup chopped herbs (mint, parsley)
  • 1 Carrot, grated
  • 1/4 Red onion, diced
  • 1/4 cup pepitas
  • 3 tbsp goji berries

Yogurt dressing:

  • 1/2 cup plain low-fat yogurt
  • 1 teaspoon honey
  • 1/4 cup apple cider vinegar
  • 1 tablespoon whole grain mustard


  1. If using raw quinoa, cook 1 cup of uncooked quinoa grains according to package instructions.
  2. Flake the salmon into chunks and place them in a bowl.
  3. While the quinoa is cooking, finely chop the broccoli florets, grate the carrot, chop the onion, and herbs.
  4. In a small bowl or screw-top jar, combine yogurt, vinegar, mustard, honey, salt, and pepper. Whisk or shake the jar until the ingredients are creamy and emulsified.
  5. Place the salad ingredients in a large bowl along with the cooked quinoa.
  6. Pour over the yogurt dressing and give it a good stir to coat everything.
  7. Top with the flaked salmon and enjoy!


  • Store leftover salad in an airtight container in the fridge for 3-4 days. Store the salmon in a separate container.


  • Serving Size: 1/4 of recipe
  • Calories: 468
  • Sugar: 8.1g
  • Fat: 18g
  • Carbohydrates: 44.4g
  • Fiber: 6.7g
  • Protein: 32.8g