Rainbow Quinoa & Salmon Salad

Rainbow Salad 900 x 600 Rainbow Salad 900 x 600

By Kevin Dundon

4 people 15 minutes 15 minutes


  • 2 medium Carrots grated
  • 3 tbsp Cider Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Lemon zest and juice
  • 6 tbsp Mixed Seeds plus extra to serve 
  • 1 medium Onion sliced
  • 200 g Quinoa
  • 0.25 head Red Cabbage shredded
  • 80 g Rocket
  • 1 pinch Salt and Pepper
  • 1 bunch Scallions
  • 4 slices Stoneground Wholewheat Bread 
  • 50 g Sundried Tomatoes chopped
  • 200 g SuperValu Signature Tastes Salmon Sensations
  • 600 ml Vegetable Stock



In a saucepan, bring the vegetable stock to boil. Add the quinoa and simmer for 15 minutes or as per pack instructions. Remove from the heat and leave to cool. In the meantime, prepare the red cabbage slaw.  

In a bowl, combine the red cabbage, with 1 onion, and 2 grated carrots. Sprinkle with 2 tablespoons of mixed seeds and season. Drizzle over olive oil and cider vinegar and toss to combine. Keep aside.  

Once the quinoa has cooled, fluff it with a fork to separate the grains, add the spring onions and sundried tomatoes and stir through some lemon juice and zest. In another bowl, combine the rocket leaves with the rest of the mixed seeds without dressing.  

Prepare the bowls by spooning the quinoa mixture on one side of the serving bowls. Add the red cabbage slaw on the other side, then add the rocket salad mixture and the salmon or tuna sensation. Serve with some slices of bread. 

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