Salmon Quinoa Bowl Recipe

Make a healthy and hearty meal with this Salmon Quinoa Bowl recipe. Perfectly cooked salmon, flavorful quinoa, veggies, and spices make this dish a perfect meal-prep lunch or dinner for the whole family.

Do you have dinner fatigue? Spending time on meal prep and searching for recipes can become overwhelming. And so, we order takeout and end up in the same food rut.

This salmon quinoa bowl is here to save you! It’s an easy, one-bowl meal that checks off all the boxes.

Not only is this salmon bowl packed full of flavor, but it’s also highly nutritious, making them the perfect dish to give yourself and your loved ones an extra boost!

Plus, you’ll be able to whip up this healthy quinoa bowl in no time.

The best part? You don’t even have to break out the grill. You only need a medium saucepan, a large nonstick skillet, and your stovetop.

We love this Pan Fried Salmon, but this new recipe is giving it a run for its money! Trust me, this salmon dish will become the star of your weeknight dinner table in no time!

Ingredients – What You Need

I have used all the readily available ingredients for my salmon recipe. If you don’t have anything at home, I’m sure you’ll find them easily at the grocery stores nearby.

Dry Quinoa:

Quinoa is a complete source of protein packed full of dietary fiber, iron, magnesium, and zinc. The nutritional value of quinoa makes them qualify as gluten-free whole grains that are an ideal substitute for rice.

Quinoa has a nutty taste and soft texture when cooked. For this recipe, we need 1 cup of this ingredient. I like using tricolor quinoa, a mix of red, black, and white quinoa. But feel free to use any type you prefer.

If you like melt-in-the-mouth food, fluffy quinoa goes well with wild salmon.

Salmon:

Salmon (preferably fresh produce bought directly from a fishmonger) is one of the healthiest and tastiest proteins you can find. It is a powerhouse of nutrients and provides essential omega-3 fatty acids, vitamin B12, protein, and potassium. The best salmon for this recipe is a wild-caught one, as it gives more flavor.

For this recipe, you need 1 1/2 pounds of skinless salmon fillets.

Lime Juice:

The lime juice adds an extra hit of flavor to this dish, as well as provides nutritional benefits. Lime juice is rich in vitamin C and has antioxidant properties that help boost your immunity.

The lime juice in this recipe adds a tremendous zingy flavor to the salmon and quinoa. You can also use fresh lemon juice and lemon zest if you wish.

Tamari Sauce:

The darkest form of soy sauce, tamari sauce is an excellent gluten-free alternative to regular soy sauce. It also has a richer flavor than soy and adds umami to the dish. Tamari helps with the flavor of salmon, so make sure you don’t skip it!

Just 1/4 cup low sodium tamari will do the job.

Maple Syrup:

You love woodsy, don’t you? Maple syrup is my favorite element of this dish. Not only does it add sweetness to the sauce, but it also enhances the natural flavor of salmon. Use two tablespoons of pure maple syrup for this recipe. Don’t mistake maple syrup’s sweetness for its health benefits—it is a source of antioxidants, zinc, and manganese.

Avocado Oil:

For the salmon, we’ll need three tablespoons of avocado oil. This oil is high in monounsaturated fatty acids and has a mild nutty flavor. It also has a higher smoke point when cooking, so it won’t burn as easily.

Ginger:

Ginger is a staple ingredient in many Asian dishes, and for a good reason! It adds a subtle spiciness to the salmon quinoa bowl and has anti-inflammatory properties, making it an ideal ingredient for those who suffer from joint pain. One and a half teaspoons of freshly grated ginger should do the trick!

Garlic:

Ah, garlic! The prickling sensation of the garlic aroma is one of the best things about this dish. Garlic has strong anti-inflammatory and antiviral properties. So, I’d say make it a part of all your salmon recipes. Use one teaspoon of minced garlic for this recipe.

Red Curry Paste:

If you love subtle heat, then this ingredient is for you. Red curry paste adds a nice kick to the salmon quinoa bowl and gives it an Asian flare. It also contains spices that are beneficial for your health, like turmeric, chili pepper, and ginger. Use one tablespoon of red curry paste for this recipe.

Cauliflower:

Cauliflower is one of my favorite veggies, as it’s incredibly versatile and can be used in both sweet and savory recipes. It’s high in vitamin C and a good source of dietary fiber. We need one small head of cauliflower florets for this recipe. Cut them into small pieces, so they cook faster.

Mustard Greens:

Mustard greens are a great addition to this dish that helps you get more variety with your leafy green vegetables. They contain vitamins A, C, and K and are also packed with folate. Choose the freshest greens you can find, as they have the most flavor. For this recipe, we need one bunch of chopped mustard greens.

Spices:

We’ll need 1/2 teaspoon or a pinch teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes to give this dish a bit of heat. You can also use fresh herbs like basil or parsley for a different flavor profile.

Sliced Green Onions

This is optional, but you can top your bowls with sliced green onions as a garnish.

These are all of the ingredients for our delicious salmon quinoa bowl.

How to Make a Salmon Quinoa Bowl

1. Cook the quinoa according to package instructions.
2. In a medium bowl, whisk together 4 tablespoons of lime juice, tamari sauce, maple syrup, red curry paste, and ginger. Add the salmon and let it marinate for 15 minutes.

3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and cook until it is softened and starting to brown, about 7 minutes. Add the garlic and sauté for a minute.

4. Add the mustard greens to the pan, top with the lime juice, and stir until they are bright green and wilted, about another one to two minutes.

5. Remove the vegetables from the pan and put them in a bowl, covered with aluminum foil to keep them warm. Wipe out the pan.

6. Add the remaining tablespoon of avocado oil to the pan over medium-high heat. Add the salmon with the sauce to the pan and cook for 3 minutes on each side.

7. To serve, add 1/4 of the cooked quinoa to each bowl, top with 1/4 of the vegetables, and 1/4 of the salmon. Drizzle any sauce that’s left in the pan on top of the bowls. Enjoy!

Frequently Asked Questions

Can I Use Any Other Oil?

Yes, you can use olive oil or coconut oil instead of avocado oil. Keep the measurements the same.

What Vegetable Options Do I Have?

In place of the cauliflower, you can use a number of different vegetables of your choice, like broccoli, sweet potatoes, or bell peppers. You can also add cherry tomatoes or zucchini. For greens, you can substitute kale, spinach, or bok choy.

Can I Cook This in Advance?

Yes, you can make it in advance and refrigerate it for up to four days. Use an airtight container when storing. Reheat it on the stovetop or in the microwave the next day.

What Can I Serve with This?

This dish is actually meant to be served as a complete meal, no other side dishes needed!

The recipe card is below. Enjoy your delicious salmon quinoa bowl. Bon appetite!

This recipe is a restaurant quality meal without the price tag or hassle. I am looking forward to trying this Hibachi Steak recipe for the same reasons!

If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!

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