Salmon Quinoa Bowl
If you’re looking for a healthy, delicious, and satisfying meal, this Salmon Quinoa Bowl is a perfect choice. It’s packed with protein, fiber, and healthy fats, making it a great option for a balanced diet. Plus, it’s super easy to prepare, which is always a win!
Equipment
- Non-stick or cast-iron skillet
- Medium saucepan
- Sharp knife & cutting board
- Mixing Bowls
- Citrus Juicer (Optional, But Handy!)
- Measuring spoons & cups
Ingredients
For the Salmon:
- 2 salmon fillets about 6 oz each – I love using wild-caught salmon for its rich flavor and nutrition.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Juice of ½ lemon
For the Quinoa:
- 1 cup quinoa – I like using tri-color quinoa for extra texture and color but any type works.
- 2 cups water or vegetable broth
- ½ teaspoon salt
For the Toppings & Vegetables:
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- ½ avocado sliced
- ¼ cup red onion thinly sliced
- ¼ cup feta cheese optional
- 2 tablespoons toasted almonds or pumpkin seeds
- Fresh parsley or cilantro chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
Step 1: Cook the Quinoa (15 minutes)
- Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. This helps remove the natural coating called saponin, which can make it taste bitter.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil over medium-high heat.
- Stir in the quinoa and add ½ teaspoon of salt.
- Lower the heat to a gentle simmer, cover with a lid, and let it cook for 12-15 minutes or until all the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes—this helps it fluff up!
- Fluff with a fork and set aside.
- Pro Tip: Using broth instead of water gives the quinoa a richer taste!
Step 2: Cook the Salmon (10-12 minutes)
- Pat dry the salmon fillets with a paper towel—this helps them sear better.
- In a small bowl, mix 1 teaspoon garlic powder, ½ teaspoon paprika, salt, and black pepper.
- Rub the seasoning mix onto both sides of the salmon.
- Heat 1 tablespoon olive oil in a non-stick or cast-iron skillet over medium-high heat.
- Once the pan is hot, place the salmon skin-side down and cook for 4-5 minutes without moving it. This creates a crispy skin!
- Flip carefully and cook the other side for 3-4 minutes, or until the salmon flakes easily with a fork.
- Squeeze fresh lemon juice over the salmon for a bright, zesty finish.
- Remove from heat and let it rest for a couple of minutes before flaking it into bite-sized pieces.
- Pro Tip: If you prefer baking, roast the salmon at 400°F (200°C) for 12-15 minutes for an easy hands-off approach.
Step 3: Prep the Vegetables & Dressing (5 minutes)
- Slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the avocado.
- Chop fresh parsley or cilantro if using.
- Toast 2 tablespoons of almonds or pumpkin seeds in a dry pan over medium heat for 1-2 minutes until lightly golden (optional but adds crunch!).
- In a small bowl, whisk together:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
- Pro Tip: If you love a creamier dressing, mix in ½ teaspoon of Greek yogurt or tahini for extra richness.
Step 4: Assemble the Bowl (3 minutes)
- Divide the fluffy quinoa between two bowls.
- Arrange the flaked salmon, cherry tomatoes, cucumber, red onion, and avocado on top.
- Sprinkle with toasted almonds or pumpkin seeds and feta cheese if using.
- Drizzle the lemon dressing evenly over everything.
- Garnish with fresh herbs for a final touch!
- Pro Tip: Serve warm or cold—this bowl is just as delicious chilled, making it great for meal prep!
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: ~450-500 kcal
- Protein: 35g
- Carbohydrates: 45g
- Fats: 18g
- Fiber: 6g
- Omega-3s: High
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.