Citrus Salmon and Quinoa Salad recipe

Eating fish and seafood 2-3 times a week is an important part of a heart healthy diet. It adds more variety to your protein intake and gives you a great dose of Omega-3 fats which can help reduce your risk of heart disease.

Remember to watch your portion size.. one serve of fish is about 100 g cooked (115 g raw) or one small can.

Try this delicious recipe to add some fish to your meal plan! To learn more about a heart healthy diet visit here.

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Preparation Time: 25-35 minutes

Cooking Time: 10-15 minutes


  • 3/4 cup uncooked quinoa
  • 1/2 cup grated carrots
  • 1/2 cup chopped capsicum
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • 1/2 Spanish onion
  • 1 tsp of lemon juice
  • 1 tsp of lime juice
  • 1 tbsp orange juice
  • 2 garlic cloves
  • 1 tbsp tamari soy sauce
  • 2 tbsp olive oil
  • 1 tsp fresh ginger
  • 1 tsp of fresh chilli
  • 1-2 tbsp plain low fat yoghurt


  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp of lime juice
  • 1 tsp lime zest
  • 1 tbsp orange juice
  • 1 tsp orange zest


  • Rinse quinoa and drain. Add 1 1/2 -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
  • Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. In a separate bowl, whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine well.
  • Place all the citrus dressings in a bowl with the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle.
  • Serve salmon on a bed of the quinoa salad with a dollop of sheep’s milk yoghurt.