This fresh Herbed Quinoa with Salmon recipe by Giada is prepared using quinoa, salmon, basil, lemon juice, and olive oil. This light herbed quinoa recipe makes a healthy side dish or salad that takes about 25 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 2 cups low-sodium chicken broth
• 1½ cups quinoa
• ¼ cup extra-virgin olive oil
• 2 teaspoons grated lemon zest
• ¼ cup fresh lemon juice (from 1 large lemon)
• ¾ cup chopped fresh basil leaves
• ¼ cup chopped fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh thyme
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 (4-ounce) cans of boneless, skinless salmon, drained and flaked

How To Make Giada Herbed Quinoa

1. Cook the Quinoa: In a medium saucepan, bring 2 cups of low-sodium chicken broth and 1½ cups of quinoa to a boil over medium-high heat. Once it boils, lower the heat so it simmers, then cover the pan. Let it cook for about 12 to 15 minutes, or until all the liquid has been absorbed.
2. Fluff the Quinoa: Once cooked, transfer the quinoa to a large bowl. Use a fork to gently fluff the quinoa, breaking up any clumps and letting it cool slightly as you prepare the dressing.
3. Prepare the Dressing: In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 teaspoons of grated lemon zest, ¼ cup of fresh lemon juice, ¾ cup of chopped fresh basil leaves, ¼ cup of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Make sure everything is well combined and smooth.
4. Mix and Serve: Pour the freshly prepared dressing over the warm quinoa. Add in the flaked salmon from two 4-ounce cans, and gently toss everything together until evenly coated. Serve immediately or chill it in the fridge for a refreshing cold dish.

Recipe Tips

• Add some texture: Sprinkle toasted nuts like almonds or pine nuts into the salad for a nice crunch and added flavor contrast that pairs well with the fresh herbs and quinoa.
• Swap the salmon: If you’re not a fan of canned salmon, you can use fresh cooked salmon or even grilled chicken to change the flavor profile while keeping the protein level high.
• Make it ahead: You can prepare the quinoa and dressing the night before, then store them separately in the fridge. Combine just before serving to keep the salad fresh.
• Add more greens: Toss in some baby spinach or arugula for extra greens. They mix in easily and add a fresh layer of flavor that balances the dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Shrimp and Endive Salad
• Giada Roasted Cauliflower and Baby Kale Salad
• Giada Broiled Salmon and Fennel Salad