Photo of Quinoa with salmon, spinach and lemon by WW

Quinoa with salmon, spinach and lemon

4 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Using tri-colour quinoa for this salad means that there is more colour and texture. It will absorb the lemon dressing so each bite will be bursting with flavour!



1 cup(s), (200g), tri-colour

Lemon zest

2 tsp, finely grated

Sugar snap peas

200 g

Olive oil

1 tbs

Lemon juice

1 tbs


1 tsp

Baby spinach leaves

4 cup(s), (120g)

Hot smoked salmon

150 g, fillet, skin removed, flaked

Fresh chives

2 tbs, chopped

Fresh dill

1 tsp, chopped


  1. Place quinoa in large saucepan and cover with 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, covered, for 12–15 minutes or until water has absorbed. Transfer to a large bowl and stir in rind. Set aside for 10 minutes.
  2. Meanwhile, boil, steam or microwave sugar snap peas until just tender. Drain. Rinse under cold water. Drain. Whisk oil, juice and honey in a small bowl. Set dressing aside.
  3. Add sugar snap peas, spinach, salmon, chives, dill and dressing to quinoa. Season with freshly ground black pepper. Toss to combine. Serve.


TIP: Tri-colour quinoa is a combination of red, white and black quinoa. You could also use plain red, black or white quinoa.