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Basil Balsamic Salmon Quinoa Salad

Nutritional Information


Total Fat g

Cholesterol mg

Sodium mg

Total Carbohydrates g

Protein g

A terrific trick for faster meals: Cook a big batch of grains, like quinoa, and store it in the fridge so it’s ready to use during the week.



Serving Size

1 dish

Prep Time

15 minutes

Cook Time

0 minutes


  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoon balsamic vinegar
  • ½ tablespoon fresh lemon juice
  • 3 fresh basil leaves, chopped
  • 1 teaspoon minced garlic
  • ⅛ teaspoon ground celery seed
  • Pinch black pepper
  • Pinch sea salt
  • 3 ounces canned wild Alaskan salmon
  • 6 grape tomatoes, quartered
  • ¼ cup minced red onion
  • ¼ cup minced yellow bell pepper
  • ½ cup baby spinach leaves
  • ½ cup cooked, chilled quinoa


  1. In a medium sealable container, whisk together olive oil, balsamic, lemon juice, basil, garlic, celery seed, black pepper, and sea salt.
  2. Add salmon, vegetables, and quinoa. Seal and gently shake to coat mixture thoroughly. Refrigerate at least 30 minutes.
  3. Serve when desired.


Recipe: Cynthia Sass, M.P.H., R.D. Photo: George Karabotsos.

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