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

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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.

Find it online: https://friendlywell.com/salmon-bowl-with-vegetables-and-quinoa-a-nutritious-and-delicious-meal/