Name: Salmon and Quinoa Bowl Recipe: A Healthy, Protein-Packed Meal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 cup cooked quinoa; 2 fillets wild caught Alaskan salmon; 1/4 cup cherry tomatoes, halved; 1 cup broccoli, steamed or sautéed; 1 tbsp pumpkin seeds; 1 tbsp fresh herbs (parsley, cilantro, or dill); 2 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic, minced; Salt & pepper, to taste; Optional: sliced avocado

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This salmon and quinoa bowl is a nourishing, anti-inflammatory meal that’s both satisfying and delicious. I like how it balances protein, healthy fats, and fresh vegetables—all tied together with a bright, garlicky dressing. Whether I need a quick weeknight dinner or a hearty lunch, this recipe hits the mark every time.

Salmon and Quinoa Bowl Recipe: A Healthy, Protein-Packed Meal

Why You’ll Love This Recipe

I love this bowl because it’s as flavorful as it is filling. The combination of flaky wild-caught salmon, nutty quinoa, crisp vegetables, and creamy avocado gives every bite a perfect texture. It’s also incredibly easy to prep, especially if I have leftover quinoa or roasted salmon on hand. Plus, it’s a naturally gluten-free and anti-inflammatory option that keeps me energized for hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa, cooked
Wild caught Alaskan salmon
1/4 cup cherry tomatoes
1 cup broccoli
1 tbsp pumpkin seeds
1 tbsp fresh herbs (parsley, cilantro, or dill)
2 tbsp olive oil (for dressing)
1 tbsp lemon juice (for dressing)
1 clove of garlic (for dressing)
Salt & pepper, to taste
Optional: sliced avocado

Directions

I start by cooking the quinoa and roasting or pan-searing the salmon until it’s just flaky.
While those cook, I steam or lightly sauté the broccoli and slice the cherry tomatoes.
In a large bowl, I combine the quinoa, broccoli, tomatoes, fresh herbs, and any other veggies I have on hand.
Then, I flake the salmon into bite-sized chunks and layer it into the bowl. A few slices of avocado really elevate it.
For the dressing, I whisk together olive oil, lemon juice, and minced garlic. I drizzle it over the bowl and finish with a sprinkle of salt, pepper, and pumpkin seeds.
I give everything a gentle toss—or leave it layered if I want a prettier presentation—and it’s ready to enjoy.

Servings and timing

This recipe makes 2 generous servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I often mix this up depending on what I have in the fridge. Sometimes I swap the salmon for grilled chicken or roasted chickpeas for a plant-based option. If I want more greens, I’ll throw in spinach or arugula. A dollop of hummus on top adds creaminess, or I’ll mix in some feta for a tangy touch. The base of quinoa works beautifully with a wide range of flavors and toppings.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If the salmon is already mixed in, I try to eat it within two days for the best flavor. When I’m ready to reheat, I gently warm the quinoa and salmon in a skillet over low heat or microwave it for about 30–60 seconds. I usually keep the avocado and dressing separate until serving to keep things fresh.

FAQs

How do I cook quinoa for this recipe?

I rinse 1 cup of quinoa and cook it in 2 cups of water until all the liquid is absorbed, about 15 minutes. Then I let it sit for 5 minutes before fluffing with a fork.

Can I use canned salmon instead of fresh?

Yes, I sometimes use high-quality canned wild salmon when I’m short on time. Just make sure to drain it well before adding it to the bowl.

What vegetables go best in this bowl?

Broccoli and cherry tomatoes are great, but I also love using cucumbers, red bell peppers, or shredded carrots. Anything crisp and colorful works.

Can I make this recipe ahead of time?

Absolutely. I often prep the ingredients ahead and store everything separately, then assemble just before eating to keep the textures fresh.

Is this recipe good for meal prep?

Yes, it’s perfect for meal prep. I make a few portions at once and store them in the fridge. I just keep the dressing and avocado separate until serving.

Conclusion

This salmon and quinoa bowl is one of my go-to meals when I want something quick, nourishing, and full of flavor. It’s endlessly customizable, easy to make, and packed with wholesome ingredients. I always feel great after eating it—and I think you will too.