Salmon Bowl with Vegetables and Quinoa: A Nutritious and Delicious Meal

Imagine sitting down to a vibrant bowl filled with perfectly cooked salmon, fluffy quinoa, and a colorful medley of fresh vegetables. A Salmon Bowl with Vegetables and Quinoa is more than just a meal; it’s a celebration of healthy, wholesome eating that’s as satisfying as it is nourishing. Whether you’re looking to fuel your day or prepare an impressive dish for guests, this recipe checks all the boxes.

Let’s explore how you can create this delicious, balanced dish step by step, and why it deserves a place in your regular meal rotation.

Why You’ll Love Salmon Bowl with Vegetables and Quinoa

This dish isn’t just a feast for the eyes; it’s packed with flavor and nutrition. Here’s why it’s worth trying:

• Simple and Quick: You can prepare this wholesome meal in under 30 minutes.
• Packed with Nutrients: Salmon provides protein and omega-3s, while quinoa and veggies bring fiber, vitamins, and minerals.
• Customizable: Adjust the ingredients to suit your preferences or what’s in your fridge.
• Perfect for Any Meal: Enjoy it for lunch, dinner, or even meal prep for the week ahead.

Ingredients for Salmon Bowl with Vegetables and Quinoa

Here’s everything you need to bring this flavorful dish to life:

Core Ingredients

Step-by-Step Instructions

1. Cook the Quinoa

• In a small saucepan, bring 2 cups of water to a boil.
• Add the quinoa and 1 tsp sea salt, then cover and reduce the heat to a simmer.
• Cook for about 15 minutes, or until the water is absorbed and the quinoa is light and fluffy.
• Remove from heat, fluff with a fork, and let it cool while you prepare the other components.

2. Season and Prepare the Salmon

• Place the salmon fillet in a shallow dish.
• Sprinkle it evenly with cumin, paprika, salt, and black pepper.
• Drizzle with olive oil, then rub the spices into the salmon to coat it completely.

3. Cook the Salmon

• Heat a grill pan over medium-high heat. Once hot, add the salmon fillet.
• Cook for 5–7 minutes per side, or until the salmon flakes easily with a fork.
• Alternatively, you can broil the salmon on high for 8–10 minutes, placing the rack on the lower third of the oven.

4. Prepare the Vegetables

• Dice the cucumber and red onion, halve the cherry tomatoes, and slice the pitted olives.
• Drain the canned corn and chop the fresh parsley.

5. Assemble the Bowls

• Add ½ cup of cooked quinoa to each bowl as the base.
• Arrange the cucumber, cherry tomatoes, corn, olives, and diced red onion in sections around the bowl.
• Break the cooked salmon into chunks and place them on top.

6. Garnish and Serve

• Sprinkle the bowls with fresh parsley and lime zest.
• Drizzle with olive oil and lime juice, then season with ground red pepper, sea salt, and black pepper to taste.
• Serve with lime wedges on the side for an extra burst of citrus.

Tips for Perfect Salmon Bowls

1. Use Fresh Ingredients

• Fresh salmon and crisp vegetables will make all the difference in flavor and texture.

2. Don’t Overcook the Salmon

• Check for doneness when the salmon flakes easily with a fork but is still moist. Overcooked salmon can become dry.

3. Cool the Quinoa

• Allow the quinoa to cool slightly before assembling the bowls to avoid wilting the vegetables.

4. Customize Your Toppings

• Swap out vegetables or add your favorites, such as avocado, spinach, or roasted sweet potatoes.

Nutritional Benefits of Salmon Bowl with Vegetables and Quinoa

This bowl is a balanced meal that nourishes your body while delighting your taste buds.

Creative Variations for Salmon Bowls

1. Spicy Salmon Bowl

• Add Sriracha or a spicy mayo drizzle for an extra kick.

2. Mediterranean Twist

• Replace quinoa with couscous, and add feta cheese and roasted red peppers.

3. Vegan Option

• Substitute the salmon with grilled tofu or roasted chickpeas.

FAQs About Salmon Bowl with Vegetables and Quinoa

1. Can I make this dish ahead of time?

Yes! Cook the quinoa and salmon and chop the veggies in advance. Store them separately and assemble the bowls when ready to eat.

2. Can I use frozen salmon?

Absolutely. Thaw the salmon in the refrigerator overnight before seasoning and cooking.

3. What can I substitute for quinoa?

You can use rice, farro, or even cauliflower rice as a low-carb alternative.

4. How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Assemble the bowls just before serving.

5. Can I grill the salmon outdoors?

Yes! Grilled salmon adds a smoky flavor that complements the dish beautifully.

6. Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as all your ingredients are certified gluten-free.

Conclusion: Make Your Own Salmon Bowl Tonight!

A Salmon Bowl with Vegetables and Quinoa is the perfect blend of healthy and delicious. It’s easy to make, packed with nutrients, and completely customizable to your tastes. Whether you’re preparing a quick dinner or meal prepping for the week, this dish will leave you feeling satisfied and energized.

So gather your ingredients, follow the simple steps, and enjoy the vibrant flavors of this wholesome meal. Your taste buds (and your body) will thank you! 🌱🐟🍋

Salmon Bowl with Vegetables and Quinoa: A Nutritious and Delicious Meal

Print Recipe

The Salmon Bowl with Vegetables and Quinoa is a vibrant and nutritious dish that combines perfectly cooked salmon, fluffy quinoa, and fresh vegetables, all topped with a tangy lime drizzle. This wholesome meal is quick to prepare, packed with nutrients, and perfect for lunch, dinner, or meal prep.

• Author: ating
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Lunch, Dinner
• Method: Grilling, Stove-Top
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Quinoa:

• 1 cup quinoa
• 2 cups water
• 1 teaspoon sea salt

For the Salmon:

• 20 oz (560g) salmon fillet
• 1 teaspoon cumin
• ½ teaspoon paprika
• Sea salt and black pepper, to taste
• 1 tablespoon olive oil

For the Vegetables:

• ½ English cucumber, diced
• 1½ cups (225g) cherry tomatoes, halved
• 1 cup (155g) canned corn, drained
• ½ cup (90g) pitted olives, sliced
• 1 small red onion, diced
• Small bunch fresh parsley, chopped

For the Dressing:

• Zest of 1 lime
• ¼ cup (60ml) lime juice
• Drizzle of olive oil
• ¼ teaspoon ground red pepper (optional, for heat)

For Garnish:

• Lime wedges (optional)

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Instructions

• Cook the Quinoa
  • Bring 2 cups of water to a boil in a small saucepan.
  • Add the quinoa and 1 teaspoon sea salt. Cover and reduce heat to a simmer.
  • Cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
  • Remove from heat, fluff with a fork, and let cool while preparing the other components.
• Prepare the Salmon
  • Place the salmon fillet in a shallow dish.
  • Sprinkle with cumin, paprika, sea salt, and black pepper. Drizzle with olive oil and rub to coat evenly.
• Cook the Salmon
  • Heat a grill pan over medium-high heat.
  • Add the salmon fillet and cook for 5–7 minutes per side, or until it flakes easily with a fork.
  • Alternatively, broil on high for 8–10 minutes, placing the rack on the lower third of the oven.
• Prepare the Vegetables
  • Dice the cucumber and red onion. Halve the cherry tomatoes and slice the olives.
  • Drain the canned corn and chop the fresh parsley.
• Assemble the Bowls
  • Add ½ cup of cooked quinoa to each bowl as the base.
  • Arrange cucumber, cherry tomatoes, corn, olives, and diced red onion in sections around the bowl.
  • Break the cooked salmon into chunks and place on top.
• Add Dressing and Garnish
  • Sprinkle the bowls with fresh parsley and lime zest.
  • Drizzle with olive oil and lime juice. Season with ground red pepper, sea salt, and black pepper to taste.
  • Serve with lime wedges on the side.

Notes

• Make It Ahead: Prepare the quinoa, salmon, and vegetables in advance. Assemble the bowls when ready to serve.
• Variations: Swap quinoa for rice, farro, or cauliflower rice. Add avocado, spinach, or roasted sweet potatoes for extra variety.
• Storage: Store components separately in airtight containers in the fridge for up to 3 days.