Salmon & Quinoa Bowl
This Salmon & Quinoa Bowl is a fresh, nourishing glow-up meal that’s light but satisfying, quick but classy, and filled with the kind of flavors that make you feel like a wellness main character. Whether you’re meal-prepping or feeding friends last-minute, this bowl delivers every time.
Equipment
- Medium pot with lid for quinoa
- Nonstick skillet or sauté pan for salmon
- Knife & cutting board
- Fork for fluffing, duh
- Citrus juicer optional but fab
- Wide serving bowls Top Chef moment
Ingredients
- 1 cup quinoa uncooked: light, fluffy, and our base babe.
- 2 salmon fillets around 6 oz each: the star. Skin-on for crispiness if you’re feeling fancy.
- 1 avocado sliced: creamy queen. Non-negotiable.
- 1/2 red onion thinly sliced: adds that little zing.
- 1 cup cherry tomatoes halved: because we love a juicy pop.
- 1 cup cucumber diced: cool and crunchy — balance, babe.
- 2 tablespoons olive oil: for cooking and for that shine.
- Fresh cilantro & lime juice: game-changers. Trust me.
Instructions
Cook the Quinoa Like a Chill Queen
- Rinse 1 cup of quinoa (yes, rinse it — or it’ll taste like dirt, not drama). Boil it in 2 cups of water, then let it simmer, lid on, until it’s fluffy — about 15 mins. Turn off the heat and let it chill.
- If it clumps? Fluff with a fork and pretend it didn’t happen.
Sear the Salmon Like You Mean It
- Heat 1 tbsp olive oil in a pan. Pat the salmon dry (super important!), sprinkle salt + pepper, then cook skin-side down for 4-5 mins, flip, and finish for another 2-3 mins. It should flake when you touch it — not fall apart like your last situationship.
- Oops moment: I once forgot the oil. Let’s just say... she didn’t slide off that pan gracefully. Don’t be me.
Chop It Like You’re on TV
- While everything’s cooking, chop those veggies. Tomatoes, cucumbers, onions. Keep them colorful and messy. No pressure to be perfect — this bowl loves chaos.
Assemble Like a Goddess
- Layer your quinoa, top with salmon, then pile on the veggies, avo slices, a sprinkle of chopped cilantro, and that glorious lime squeeze.
- Need extra flair? Drizzle with more olive oil or a yogurt-lime sauce. You deserve it.
Notes
- Want to go dairy-free? Skip the yogurt drizzle or use a vegan alternative.
- Don’t like cilantro? Use parsley, green onions, or microgreens.
- Leftovers tip: Store each component separately for best texture when meal prepping.
- Make it spicy: Add chili flakes to the salmon seasoning or drizzle with sriracha yogurt.