Salmon Peach Quinoa Salad

Quinoa, salmon, peaches, corn, and bell peppers are tossed together in a lime vinaigrette in this summery spin on salmon salad. Perfect for lunch or an easy weeknight dinner.
Course Entree, Lunch, Main Dish, Salad
Cuisine Dairy-Free, Gluten-Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Jessica Levinson


  • 1 pound salmon fillet or canned salmon drained
  • 1 1/2 cups dry quinoa
  • 1 1/4 cup corn freshly cut off the cob
  • 1 cup diced red or yellow pepper
  • 2 scallions chopped
  • 1 cup thinly sliced peaches
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 2 tablespoons minced fresh chives
  • Arugula optional
  • Diced cherry tomatoes optional


  1. If using fresh salmon, in a large straight-sided skillet, bring about 6 cups water to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 10 minutes, depending on thickness of fillet. With a wide, slotted spatula, transfer salmon to a plate, discard the skin, and set aside to cool. Once cool, use a fork to flake the salmon.
  2. While the salmon is cooking, cook quinoa according to package directions. When finished cooking, transfer to a large mixing bowl and allow to cool.
  3. Once the quinoa is cool, add the flaked or canned salmon, corn, peppers, scallions, peaches, and Kosher salt and toss to combine.
  4. In a small mixing bowl or liquid measuring cup, whisk together the olive oil, lime juice, and honey. Add dressing to the quinoa salad and toss to combine. Garnish with chives. Serve over a bed of arugula and cherry tomatoes if desired.

Recipe Notes

Salad can be served room temperature or chilled.