Quinoa with Salmon and Feta

There’s something comforting about the way warm quinoa smells when you fluff it with a fork, slightly nutty and soft and a little steamy like a kitchen hug. And then you get this buttery gold from salmon, with its crisped-up edges tucked next to bursts of tomato sweetness, and just when you think that’s enough – in comes the feta, sharp and creamy and cool against everything else hot and cozy. It’s not fancy. But it feels like a little moment. The kind of dish you throw together when you need to feel like you’ve taken care of yourself… but also haven’t tried too hard.

Why You’ll Crave It

• It’s hearty but balanced – rich salmon, earthy quinoa, bright tomato and wilted greens
• One pan and fifteen minutes – no piles of dishes or long simmering times
• The salty feta melts into just the right places (and honestly, makes the whole thing pop)
• You can eat it warm or cold – and both are genuinely good, not just “fine”
• Makes enough for work lunches that don’t feel sad

The first time I made this, I remember quietly eating from the pan with a spoon – standing at the stove – thinking, oh… this could be dinner all week.

What You’ll Need

• 1 cup quinoa: rinse it really well, even if the label says pre-washed – bitterness lingers otherwise
• 2 cups water or vegetable broth: broth gives more depth, but water works fine too
• 200g salmon fillet: skinless if possible, cut into bite-sized chunks
• 100g feta cheese: crumble it with your fingers, it melts nicer that way
• 1 cup cherry tomatoes: halved, or quarters if they’re big ones
• 1 cup spinach leaves: a good handful, no need to chop unless they’re huge
• 2 tablespoons olive oil: you’ll use half right away, and save a drizzle for the end
• Salt and pepper to taste: go light on the salt – feta’s assertive
• Fresh herbs (optional): parsley, dill, or even a bit of mint – if you happen to have any

Easy How-To

Rinse and start the quinoa

Quinoa can be a little sneaky with that bitter coating. Just rinse it under cold water for a minute or two – swirl it around in a fine sieve. Then toss it into a saucepan with the 2 cups of liquid and bring it to a boil. Once you see those bubbles, turn the heat low and cover. Let it barely simmer for about 12-15 minutes, no need to stir.

Sizzle the salmon

While the quinoa’s puffing up, grab a wide pan and heat up 1 tablespoon of olive oil on medium heat. Drop in the salmon pieces – try not to move them right away. A little sear is nice. After about two minutes, flip them and gently stir for another few minutes until they’re cooked through but still tender. Don’t overthink it… just aim for done.

Tomatoes and greens join the party

Slide in your halved tomatoes and spinach. Let them hang out for a few minutes – the spinach should wilt and the tomatoes soften slightly, not mushy, just relaxed. They add needed juiciness so don’t skip them.

Bring it all together

The quinoa should be done now – fluffy with tiny curls. Turn off the heat under both pans. Add the quinoa to the skillet with the salmon and vegetables. Stir gently to combine, then sprinkle the feta throughout. Let it get a little soft from the residual warmth… that’s the best part.

Finish it off

Drizzle that last tablespoon of olive oil, add pepper, and if you’ve got fresh herbs, this is their moment. Taste and then decide if it needs a pinch more salt. Sometimes it does, sometimes not.

Good to Know

• Cold leftovers are surprisingly elegant – like something you’d find at a rustic café
• If your salmon flakes messily, that’s fine – it all becomes a beautiful tangle anyway
• The smell alone while cooking might bring people to the kitchen before it’s even finished

Serving Ideas

• Serve warm in shallow bowls with a wedge of lemon on the side – it brightens everything beautifully
• Pack into jars or lunch containers for a meal that actually travels well
• You can even plate it over arugula for a more salad-like presentation

Top Tricks

• Don’t skip rinsing the quinoa – truly, even “pre-washed” brands can be bitter
• If using frozen salmon, thaw and pat it dry really well before cooking – otherwise it won’t brown
• Add the feta last, after everything’s off the heat – that way it melts just enough

Frequently Asked Questions

Can I make this with canned salmon?

You could, especially if time’s tight. Just drain it well and stir it in at the end so it doesn’t dry out from too much heat.

What if I don’t like feta?

Go for goat cheese or even a grated aged cheddar if you want something milder but still creamy. Or skip it, and add a squeeze of lemon and a few olives instead.

Is there a vegan version?

Absolutely – swap the salmon with roasted chickpeas or tofu cubes, and use a plant-based feta or skip cheese entirely and season with za’atar.

How long does this keep?

Two, maybe three days in the fridge… if you haven’t already eaten it. Just warm it gently or have it cold from the container – it works both ways really well.

Do I have to use cherry tomatoes?

Nope, any ripe tomato will do – just chop it small so you get little bursts of sweetness in each bite. Heirlooms are especially lovely if they’re in season.