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Photo of Quinoa salad with flaked salmon by WW

Quinoa salad with flaked salmon

Total Time
30 min
15 min
15 min
Simple yet tasty, the quinoa makes this salad interesting.



75 g, (1/2 cup)

Skinless salmon

400 g

Green string beans

150 g, trimmed, halved

Frozen green peas

½ cup(s), (60g)

Fresh dill

2 tbs, chopped

Fresh chives

¼ cup(s), finely chopped

Baby spinach

2 cup(s), (60g)

Red onion

1 small, thinly sliced

Lemon juice

2 tbs

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Place quinoa in a medium saucepan with 1 cup (250ml) cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 12–15 minutes or until liquid is absorbed and quinoa is translucent. Transfer to a large bowl. Set aside for 5 minutes to cool.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 3–4 minutes each side or until cooked to your liking. Remove from pan. Using a fork, break salmon into large flakes. Discard any dark flesh.
  3. Boil, steam or microwave beans and peas, separately, until just tender. Drain and refresh under cold water. Drain.
  4. Add salmon flakes, beans, peas, dill, chives, spinach, onion, juice and oil to quinoa. Season with salt and freshly ground black pepper. Toss to combine. Serve.


TIP: Quinoa (say “keen-wah”) is a tiny white seed that looks a little like couscous and is a good substitute for rice. It is sold in the health-food aisle of most supermarkets.