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Quinoa with Salmon and Pesto Dressing

This dish, high in Omega-3 rich protein is delicious served either hot or cold. Why not prepare it in advance? It’s great for a quick and healthy lunch or light dinner.

Method (serves 2)

  • Rinse the quinoa thoroughly in cold water.
  • Add quinoa to 400mls of boiling water, stir and cover with a lid, on a low heat simmer for 20 minutes until most of the water has been absorbed.
  • Remove from the heat, drain off excess water and let stand for 10 minutes.
  • When ready, separate the grains with a fork.
  • Add spinach to quinoa and cover to allow spinach to wilt.
  • Chop tomatoes and grapes in half, combine with flaked salmon, raisins and add the sesame seeds.
  • Place the pesto in the yogurt and stir well, add black pepper to taste.
  • After 10 minutes standing, test the quinoa to ensure the grains are firm but without crunch. Now add in the coriander, basil and dill.
  • You can serve the quinoa with the pesto/yogurt mixture separately or combine.
  • Drizzle with lemon or lemon infused olive oil.


Print this recipe


• 150g quinoa
• 1 bunch of coriander  
• 1 handful of basil 
• 1 handful of dill 
• 1tbsp/13g raisins
• 10 grapes
• 2 handfuls of spinach 
• 14 cherry tomatoes
• 1 tin of salmon; 213g, drained
• 1/2 bunch fresh coriander, chopped – or more if required
• 2 tbsp sesame seeds
• 2 tbsp garlic free pesto, green with pine kernels (or red)
• 200ml soya yogurt
• Freshly ground black pepper & salt – to taste
• Lemon juice or lemon infused olive oil – to drizzle


2 tbsp plain pouring yogurt per person

Toast the sesame seeds to have a different flavour

Instead of sesame seeds use pine nuts

Recipe devised by Registered Dietitian and Nutritionist Alison Clark for the 2015 Gut Week Campaign

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