Description
A fresh and nourishing salmon quinoa bowl packed with flaky salmon, fluffy quinoa, colorful vegetables, and a tangy homemade dressing for a balanced and satisfying meal.
Ingredients
- 2 salmon fillets (about 170 g each)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup shredded carrots
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Rinse quinoa under cold water.
- Add quinoa and water or vegetable broth to a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Rub salmon fillets with olive oil, paprika, garlic powder, salt, and black pepper.
- Heat a skillet over medium heat and cook salmon for 4–5 minutes per side until flaky, or bake at 400°F (200°C) for 12–15 minutes.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
- Divide cooked quinoa into bowls.
- Top with salmon, cucumber, tomatoes, avocado, carrots, and fresh herbs.
- Drizzle dressing over the bowls before serving.
Notes
- Rinse quinoa well before cooking for the best texture.
- Brown rice can replace quinoa if desired.
- Add roasted chickpeas or nuts for extra crunch.
- Store fresh vegetables separately for meal prep.
- Drizzle sriracha or spicy yogurt sauce for extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 75 mg
