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

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.

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Cook the Quinoa
  2. Bring 2 cups of water to a boil in a small saucepan.
  3. Add the quinoa and 1 teaspoon sea salt. Cover and reduce heat to a simmer.
  4. Cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
  5. Remove from heat, fluff with a fork, and let cool while preparing the other components.
  6. Prepare the Salmon
  7. Place the salmon fillet in a shallow dish.
  8. Sprinkle with cumin, paprika, sea salt, and black pepper. Drizzle with olive oil and rub to coat evenly.
  9. Cook the Salmon
  10. Heat a grill pan over medium-high heat.
  11. Add the salmon fillet and cook for 5–7 minutes per side, or until it flakes easily with a fork.
  12. Alternatively, broil on high for 8–10 minutes, placing the rack on the lower third of the oven.
  13. Prepare the Vegetables
  14. Dice the cucumber and red onion. Halve the cherry tomatoes and slice the olives.
  15. Drain the canned corn and chop the fresh parsley.
  16. Assemble the Bowls
  17. Add ½ cup of cooked quinoa to each bowl as the base.
  18. Arrange cucumber, cherry tomatoes, corn, olives, and diced red onion in sections around the bowl.
  19. Break the cooked salmon into chunks and place on top.
  20. Add Dressing and Garnish
  21. Sprinkle the bowls with fresh parsley and lime zest.
  22. Drizzle with olive oil and lime juice. Season with ground red pepper, sea salt, and black pepper to taste.
  23. 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.