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.
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.
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.