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
Instructions
- Cook quinoa according to package instructions and set aside.
- Roast or pan-sear salmon fillets until just flaky; season with salt and pepper.
- Steam or sauté broccoli, and slice cherry tomatoes.
- In a bowl, combine quinoa, broccoli, tomatoes, and herbs.
- Flake the salmon into chunks and layer on top. Add sliced avocado, if using.
- Whisk together olive oil, lemon juice, and garlic for the dressing.
- Drizzle dressing over the bowl, sprinkle with pumpkin seeds, and season to taste.
- Serve immediately, or gently toss to combine.
Notes
- Swap salmon for grilled chicken or roasted chickpeas for variation.
- Add spinach, arugula, or shredded carrots for more greens.
- Top with hummus or feta for extra flavor.
- Store dressing and avocado separately for freshness.
- Perfect for meal prep—just assemble before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
