To Freeze: The salmon and quinoa can be stored in an airtight container and frozen for up to 3 months, but the cucumber salad and sauce are not suitable for freezing.
To Reheat: If you prefer to enjoy these bowls warm, keep the components unassembled. Reheat the quinoa and salmon separately in a microwave-safe bowl for 1-2 minutes until warm. Then, top with the cold cucumber salad and sauce before serving.
Salmon Quinoa Bowls
Packed with protein, healthy fats, and whole grains, these salmon quinoa bowls are versatile and can be savored hot or cold, making them an excellent choice for lunch or dinner.
Ingredients
Bowls:
- 1 cup raw quinoa
- 1 pound salmon fillets, diced 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.
- Bring a saucepan of water to a boil. Add a generous pinch of salt and quinoa. Cook for 15 minutes or as per package instructions until tender. Drain quinoa in a fine mesh colander, shaking to remove excess water. Set aside.
- In a medium bowl, combine the salmon marinade ingredients: olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt. Whisk until well combined.
- Add cubed salmon to the marinade bowl and gently toss until well coated. Transfer the salmon to a baking sheet, ensuring space between the pieces, and bake for 10-12 minutes or until cooked to your liking.
- Prepare the salad by combining cucumber, arugula, and dill in a medium bowl. Drizzle with olive oil and lemon juice, season with salt, and toss until well combined. Adjust seasoning to taste and setaside.
- In a small bowl, create the sauce by mixing mayonnaise, mustard, lemon juice, dill, salt, and black pepper until well combined. Adjust seasoning as needed and set aside.
- Once quinoa and salmon are cooked, assemble the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce. Serve and enjoy!
- Leftovers of quinoa, salmon, salad, and sauce can 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
