Healthy Salmon Quinoa Bowl
A vibrant and nutritious meal featuring tender salmon, fluffy quinoa, and a colorful array of veggies, perfect for a family dinner or meal prep.
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water Vegetable broth adds extra flavor
For the Salmon
- 2 fillets salmon (6 oz each) Ensure salmon is fresh
- 1 tbsp olive oil For drizzling
- to taste salt and pepper
For the Veggies
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado sliced
- 1/4 cup red onion, finely chopped
- Juice of 1 lemon For dressing
- to taste fresh parsley or cilantro for garnish
Instructions
Preparation of Quinoa
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until all the liquid is absorbed.
- Fluff the quinoa with a fork once cooked.
Cooking the Salmon
- While the quinoa is cooking, preheat your oven to 400°F (200°C).
- Place the salmon fillets on a lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Preparing the Veggies
- While the salmon is baking, chop your tomatoes, cucumber, and red onion. Set aside in a bowl for assembly.
Assembling the Bowl
- Once the quinoa and salmon are ready, start with a base of quinoa, top with the salmon fillet, and arrange the vegetables around it.
- Add avocado slices and a squeeze of fresh lemon juice over the entire bowl, then sprinkle with parsley or cilantro for a fresh finish.
Serving
- Enjoy your Healthy Salmon Quinoa Bowl while it’s warm!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently or enjoy cold for lunch. For crispy salmon skin, sear in a skillet instead of baking.