Ready in under 30 minutes, this salmon quinoa bowl is perfect for a quick, easy, and healthy dinner. Filled with protein, complex carbohydrates, and healthy fats, these bowls are sure to fill you up without forgoing flavor.
Salmon Quinoa Bowls
Ready in under 30 minutes, this salmon quinoa bowl is perfect for a quick, easy, and healthy dinner. Filled with protein, complex carbohydrates, and healthy fats, these bowls are sure to fill you up without forgoing flavor.
Tired of the same old dinner routine? Tell me about it! These quinoa salmon bowls were inspired by a dinner rut, and they do not disappoint. The combination of salmon and quinoa makes these bowls super high in protein, with over 30 grams per serving, and can be enjoyed hot or cold, making them a great meal prep idea too.
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And, while they are clearly designed to include salmon and quinoa, the recipe is very versatile, so you can easily swap salmon for another fish or chicken, and you can use another whole grain, such as rice, brown rice, or bulgur if you’re not a fan of quinoa.
INGREDIENTS FOR SALMON QUINOA BOWLS
You’ll need the following ingredients to make the protein, fiber, and flavor-packed bowls:
- Salmon: The star ingredient of these salmon bowls – you can use any cut of fresh or frozen salmon. If using frozen salmon, just be sure to thaw it first.
- Quinoa: The base to the bowls – you can use red, white, or tri-color quinoa. If you’re not a fan of quinoa, use rice instead.
- Olive Oil: To cook the salmon and dress the salad.
- Lemon: For the salmon marinade, cucumber salad, and sauce.
- Honey: To balance the spices and create a bit of a sticky texture.
- Spices: A mixture of paprika, garlic powder, onion powder, and salt to season the salmon.
- Cucumber: You can use any style of cucumber you like and add it unpeeled or peeled.
- Arugula: To mix with the cucumber. Feel free to add more if you want a heartier salad.
- Fresh Herbs: Some dill to season the cucumber salad and finish the bowls, you can also use fresh parsley if you like.
- Mayonnaise: To make the creamy sauce.
- Dijon Mustard: To flavor the sauce.
- Salt and Pepper: To season everything.
Storage + Reheating
To Store: Store the components (quinoa, salmon, cucumber salad, and sauce) in separate airtight containers in the fridge for 3 to 4 days.
To Freeze: The salmon and quinoa can be stored in an airtight container and frozen for up to 3 months, however, the cucumber salad and sauce cannot be frozen.
To Reheat: While the bowls can be enjoyed cold if you prefer to eat them warm it is best to leave the components unassembled so that the quinoa and salmon can be reheated on their own before serving. Transfer the quinoa and salmon to a microwave-safe bowl and reheat for 1-2 minutes until warm and then top with cold cucumber salad and sauce.
Ingredients
Bowls:
- 1 cup quinoa, raw
- 1 pound salmon fillets, cut into bite-size chunks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 lemon, juiced
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Cucumber Salad:
- 1 cucumber, diced
- 1 cup arugula, finely chopped
- 1/4 cup dill, finely chopped
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- Salt
- Pepper
Sauce:
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/4 teaspoon dill, finely chopped
- Salt
- Pepper
Instructions
- Preheat the oven to 450°F.
- Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible. Set aside.
- In a medium bowl, combine the salmon marinade ingredients; olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt, and whisk until well combined.
- Add cubed salmon to the bowl of marinade and toss gently, with a spoon or your hands, until all of the salmon pieces are well coated. Transfer the salmon to a baking sheet, separating the salmon so there is room in between the pieces, then place in the oven to bake for 10-12 minutes or until the salmon is cooked to your liking.
- In a medium bowl, make the salad by combining the cucumber, arugula, and dill, then drizzle with olive oil and lemon juice, and season with a pinch of salt. Toss until well combined, then taste and adjust seasoning as needed, and set aside.
- In a small bowl, make the sauce by combining mayonnaise, mustard, lemon juice, dill, salt, and black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set aside.
- Once the quinoa and salmon are cooked, assembled the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce, and serve.
- Leftovers of the quinoa, salmon, salad, and sauce an be stored in separate airtight containers in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 calories
- Sugar: 6 grams
- Fat: 33 grams
- Carbohydrates: 39 grams
- Fiber: 5 grams
- Protein: 33 grams
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