Easy Salmon Quinoa Bowl
This Salmon Quinoa Bowl is a delicious and healthy meal packed with protein, healthy fats, and fiber. It features flaky salmon, fluffy quinoa, vibrant veggies, and a zesty dressing, all customizable to your taste.
Equipment
- fine mesh sieve
- Medium saucepan
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Fork
- Knife
- Cutting board
- Skillet (optional, for pan-searing)
- Spatula (optional, for pan-searing)
Ingredients
- 1 tablespoon olive oil for salmon
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt for salmon
- ¼ teaspoon black pepper for salmon
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- ¼ teaspoon salt for quinoa
- 1 cup chopped cucumber
- 1 cup chopped cherry tomatoes
- ½ cup chopped red onion
- 1 avocado, diced
- ¼ cup crumbled feta cheese optional
- ¼ cup fresh parsley or cilantro, chopped
- 2 tablespoons olive oil for dressing
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt for dressing
- ¼ teaspoon black pepper for dressing
Instructions
- Rinse the quinoa in a fine-mesh sieve under cold water for about 30 seconds.
- In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and 1/4 teaspoon salt.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon with the spice mixture.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If pan-searing, heat olive oil in a skillet over medium-high heat. Sear skin-side down (if using skin-on fillets) for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
- Divide the cooked quinoa evenly among bowls.
- Top with the baked or pan-seared salmon fillets. Flake the salmon with a fork if you prefer smaller pieces.
- Arrange the cucumber, cherry tomatoes, red onion, and avocado around the salmon.
- Drizzle generously with the zesty dressing.
- Garnish with crumbled feta cheese (if using) and fresh parsley or cilantro.
- Serve immediately and enjoy!
Notes
Rinsing the quinoa is key to removing bitterness. Using vegetable broth instead of water adds more flavor to the quinoa. Don't overcook the salmon; it should be flaky and moist. Adjust the dressing to your liking by adding honey or maple syrup for sweetness or red pepper flakes for a spicy kick. Get creative with veggies - roasted bell peppers, shredded carrots, or steamed broccoli are great additions. The quinoa, salmon, and dressing can be made ahead of time for meal prepping.