High Protein Salmon and Quinoa Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or low-sodium vegetable broth
- 2 cups fresh baby spinach or kale
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1 cucumber, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley or feta cheese for topping
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. Once the liquid is absorbed, remove from heat and fluff with a fork.
- Pat the salmon fillets dry with a paper towel. This helps achieve a better sear. Rub the fillets with one tablespoon of olive oil, garlic powder, salt, and black pepper. Ensure the seasoning is evenly distributed on both sides.
- Heat a non-stick skillet over medium-high heat. Place the salmon fillets in the pan, skin-side down if applicable. Cook for 4 to 5 minutes until the skin is crispy. Flip the fillets and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
- While the salmon cooks, wash and chop your vegetables. Slice the cherry tomatoes, dice the cucumber, and slice the avocado. If you prefer your greens slightly wilted, you can toss the spinach into the warm quinoa at the very end.
- Divide the cooked quinoa between two bowls. Top each bowl with a salmon fillet. Arrange the spinach, tomatoes, cucumber, and avocado around the salmon. Drizzle with the remaining olive oil and fresh lemon juice. Garnish with parsley or feta if desired.