Salmon and quinoa power bowl

Why you'll love this recipe

This salmon and quinoa bowl is a nutritional powerhouse. Omega-3 rich salmon supports heart and brain health, while quinoa provides complete plant protein and complex carbs. It's satisfying, delicious, and looks impressive enough for guests.

Ingredients

For the salmon

• 2 salmon fillets (about 150g each)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Juice of 1/2 lemon
• Salt and pepper to taste

For the quinoa

• 150g quinoa, rinsed
• 300ml vegetable or chicken stock
• 1 tablespoon olive oil
• Zest of 1 lemon

For the bowl

• 100g cucumber, diced
• 100g cherry tomatoes, halved
• 1/2 avocado, sliced
• 50g edamame beans
• 2 tablespoons fresh herbs (dill, parsley, or coriander)
• 2 tablespoons pumpkin seeds

For the dressing

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 small garlic clove, minced
• Pinch of salt

Instructions

1. Cook the quinoa: Add quinoa and stock to a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed. Fluff with a fork, stir in olive oil and lemon zest.

2. Season the salmon: Pat salmon dry. Brush with olive oil and season with garlic powder, paprika, salt, pepper, and lemon juice.

3. Cook the salmon: Heat a non-stick pan over medium-high heat. Cook salmon skin-side down for 4 minutes. Flip and cook another 3-4 minutes until cooked through.

4. Make the dressing: Whisk together tahini, lemon juice, water, garlic, and salt until smooth. Add more water if needed for drizzling consistency.

5. Assemble the bowls: Divide quinoa between two bowls. Arrange cucumber, tomatoes, avocado, and edamame around the quinoa. Place salmon on top. Drizzle with tahini dressing and sprinkle with herbs and pumpkin seeds.

Tips for success

• Don't overcook the salmon: Salmon continues cooking after you remove it from heat. Aim for slightly translucent in the centre.
• Rinse your quinoa: This removes the bitter coating (saponins) and improves taste.
• Room temperature fish: Let salmon sit at room temperature for 10 minutes before cooking for more even results.

Meal prep tips

• Prep components separately: Cook quinoa and salmon, prep vegetables, make dressing - store separately.
• Assemble fresh: Put bowls together just before eating for best texture.
• Salmon keeps: Cooked salmon refrigerates well for 3 days.

Variations

• Teriyaki style: Season salmon with soy sauce, ginger, and honey. Top with sesame seeds and spring onions.
• Mediterranean: Add olives, feta, sun-dried tomatoes, and oregano.
• Spicy: Add sriracha to the dressing and top with pickled jalapeños.

Nutritional notes

Salmon is one of the best sources of omega-3 fatty acids, which support heart health, reduce inflammation, and may improve mood and cognitive function. Quinoa is a complete protein containing all nine essential amino acids. This bowl provides excellent balance of protein, healthy fats, and complex carbohydrates.