Salmon Quinoa Bowls Healthy, Fresh Protein-Packed
Enjoy a nutritious and vibrant bowl combining tender salmon, fluffy quinoa, and fresh vegetables, topped with a creamy dressing.
Ingredients
Protein
- 4 pieces Salmon fillets (about 5 oz each)
- 1 tablespoon Olive oil (helps enhance flavor and keep the fish moist during roasting)
- Salt and black pepper Salt and black pepper (to taste)
- 1 teaspoon Garlic powder (adds a robust, savory undertone)
- ½ teaspoon Paprika (optional, offers a subtle smokiness and vibrant color)
Base
- 1 cup Uncooked quinoa (a protein-packed base)
- 2 cups Water or vegetable broth (for flavor)
- Pinch Salt (to elevate the taste of the quinoa as it cooks)
Vegetables
- 1 cup Shredded red cabbage (adds crunch and color)
- 1 cup Shredded carrots (brings natural sweetness)
- 1 piece Avocado (sliced, offers creamy richness)
- 1 piece Cucumber (sliced or diced, adds refreshing crunch)
Garnish
- to taste Fresh parsley or cilantro (chopped for garnish)
- 3 tablespoons Plain Greek yogurt (gives tangy creaminess)
- 1 tablespoon Lemon juice (brightens the dressing)
- 1 teaspoon Dijon mustard (adds sharpness)
- 1 teaspoon Honey or maple syrup (balances the dressing)
Dressing
- Water as needed Water (to thin, if needed)
Instructions
- Preheat oven to 400°F (200°C). Rub salmon with olive oil, garlic powder, paprika, salt, and pepper. Roast for 12-15 minutes.
- Cook quinoa in water or broth with a pinch of salt until fluffy, about 15 minutes.
- Prepare vegetables: shred red cabbage and carrots, slice avocado and cucumber.
- Mix Greek yogurt, lemon juice, Dijon mustard, honey, and water to make dressing.
- Assemble bowls with quinoa, roasted salmon, vegetables, and drizzle with dressing. Garnish with herbs.
Notes
For extra flavor, add a squeeze of lemon or a sprinkle of your favorite herbs.