Description
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.
Ingredients
Scale
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)
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling, Stove-Top
- Cuisine: Mediterranean