Salmon Quinoa Bowls

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Salmon Quinoa Bowls are a delicious and nutritious way to enjoy a well-balanced meal with a perfect harmony of flaky baked salmon, nutty quinoa, and vibrant fresh vegetables.

Salmon quinoa bowl

We love this dish because it has everything you want in a healthy, easy meal. You can easily prep this meal and it’s great for leftovers the next day for lunch.

If you don’t like quinoa, you can replace it with brown rice, wild rice, cauliflower rice, or any other grain you like. You can also make this with any piece of fish you prefer.

Why You’ll Love It

  • Easy Prep, Quick Cook: It’s an ideal go-to for both busy weeknights and leisurely weekends.
  • Meal Prep Friendly: You can prepare the ingredients ahead of time, making mealtime a breeze.
  • Feel-Good Fuel: Provide your body with a dynamic blend of complex carbohydrates, heart-healthy fats, and an abundance of fresh produce, leaving you feeling satisfied.

» You might also like these 20 Low Carb Side Dishes to Serve with Salmon.

Ingredients You’ll Need

Ingredients for salmon quinoa bowls
  • Salmon Fillets – I use wild Atlantic or Scottish salmon that is skinless.
  • Quinoa – Available in the grains or health food section of most grocery stores.
  • Salt & Ground Black Pepper
  • Paprika – You can use sweet or smoked, based on your preference.
  • Cucumber – I use English cucumber because it has less obvious seeds
  • Cherry Tomatoes – This is a great way to incorporate your garden veggies.
  • Red Onion – I red onion is too potent for you, use white or yellow instead.
  • Basil Leaves – Fresh basil is the only way to go here!
  • Lemon Wedges – To add a nice acidic spritz of flavor.
  • Fresh Parsley – Chopped fresh parsley is great for garnish.

Equipment Needed

  • Cooking pot with lid – Big enough to hold 2 cups of boiling water and a cup of quinoa.
  • Frying pan
  • Meat thermometer
Salmon quinoa bowl

Helpful Tips

  • To ensure your salmon is perfectly cooked, aim for an internal temperature of 145°F (63°C) at the thickest part of the fillet. Use a meat thermometer for accuracy.
  • After cooking the quinoa, let it sit covered for a few minutes before fluffing it with a fork. This helps achieve a light and fluffy texture.
  • If preparing the bowls in advance, keep the fresh vegetables separate until serving to prevent them from becoming too soggy.

How to Make Salmon Quinoa Bowls

Step 1: Prepare the Quinoa

cooked quinoa in a bowl

Start by rinsing the quinoa under running water for 30 seconds or until the water runs clear and drain. Bringing 2 cups of water to a boil in a lidded pot. Once boiling, add the quinoa and half of the salt. Reduce the heat to a simmer, cover the pot, and let it cook for 20 minutes, or as per the package instructions.

Step 2: Season the Salmon

salmon with seasoning ready to cook.

While the quinoa is cooking, mix together 1/2 teaspoon of salt, paprika, and black pepper. Use this mixture to season both sides of the salmon filets.

Step 3: Cook the Salmon

cooked salmon in a frying pan

Next, heat a pan over medium heat. Once hot, add the seasoned salmon filets and cook for 4 minutes on each side, or until the internal temperature reaches 145°F (63°C). Once cooked, transfer the salmon to a plate to rest.

Step 4: Assemble

cut up veggies in a bowl on top of quinoa

When the quinoa is done, season it with the remaining 1/2 teaspoon of salt. Then, mix in the cucumber, tomato, red onion, and basil. Evenly distribute the quinoa salad onto plates.

To serve, place the cooked salmon on top of the quinoa salad. Give it a spritz of lemon juice and garnish with parsley. Enjoy!

Salmon quinoa bowl

How to Store & Reheat

Storing

If storing leftovers, keep the components separate—place the salmon in one container, the quinoa in another, and the fresh vegetables in a third. This prevents the textures and flavors from melding before reheating.

Store each component in airtight containers in the refrigerator for up to 2-3 days. Ensure the containers are sealed tightly to maintain freshness.

Reheating

Salmon: For reheating salmon, use a lower heat setting (around 300°F) in the oven to prevent it from drying out. Cover the salmon with aluminum foil to preserve moisture.

Quinoa: When reheating quinoa, add a splash of water or broth before microwaving to maintain its fluffiness. Fluff it with a fork afterward to restore its light texture.

Vegetables: Reheat fresh vegetables separately in a pan for a few minutes to maintain their crispness. Avoid microwaving them to prevent them from becoming mushy.

A bite of salmon from a salmon quinoa bowl

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but it’s recommended to thaw it in the refrigerator overnight before cooking for the best texture and flavor. Pat it dry with a paper towel before seasoning and baking.

How do I prevent the quinoa from being mushy?

Rinse the quinoa thoroughly before cooking to remove excess starch, and be mindful of the water-to-quinoa ratio. Let it sit covered for a few minutes after cooking before fluffing with a fork.

What type of quinoa is best for this recipe?

Any color of quinoa (white, red, or black) works well for this recipe.

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Salmon quinoa bowl

Salmon Quinoa Bowls

Salmon Quinoa Bowls are a delicious and nutritious way to enjoy a well-balanced meal with a perfect harmony of flaky baked salmon, nutty quinoa, and vibrant fresh vegetables.
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Print Rate
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 4 Servings
Calories: 193kcal

Equipment

Ingredients

  • 4 4 ounce salmon filets skinless
  • 1 cup (170 g) quinoa uncooked
  • 1 1/2 teaspoon (9 g) salt divided
  • 1/2 teaspoon (1 g) paprika
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1 English cucumbers diced
  • 1 cup (149 g) cherry tomatoes sliced in half
  • 1/4 cup (40 g) red onion diced
  • 4 basil leaves sliced
  • 8 lemon wedges
  • 1/4 cup (15 g) parsley chopped fresh

Instructions

  • Rinse the quinoa under running water for 30 seconds or until the water runs clear and drain.
  • Bring 2 cups of water to a boil in a pot with a lid. Add the quinoa and half of the salt. Reduce to a simmer and cover. Cook for 20 minutes, or as the package instructs.
  • Mix together 1/2 teaspoon of the salt, paprika, and black pepper. Season the salmon filets on both sides.
  • Heat a pan over medium heat. When hot, add the salmon filets and cook for 4 minutes per side, until the internal temperature reaches 145°F (63°C). Transfer the salmon to a plate to rest.
  • When the quinoa is done, season it with the remaining 1/2 teaspoon of salt. Mix in the cucumber, tomato, red onion, and basil. Pile it evenly onto plates.
  • Place the salmon over the top of the quinoa salad. Spritz with lemon juice and garnish with parsley.

Notes

  • To ensure your salmon is perfectly cooked, aim for an internal temperature of 145°F (63°C) at the thickest part of the fillet. Use a meat thermometer for accuracy.
  • After cooking the quinoa, let it sit covered for a few minutes before fluffing it with a fork. This helps achieve a light and fluffy texture.
  • If preparing the bowls in advance, keep the fresh vegetables separate until serving to prevent them from becoming too soggy.

Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 884mg | Potassium: 529mg | Fiber: 5g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Salmon Quinoa Bowls

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