Delicious Grilled Salmon Bowl with Quinoa and Greens
If you're looking for a vibrant and wholesome meal, this grilled salmon bowl is your answer. It's not just delicious; it's also pescatarian-friendly, packed with nutrients and flavors that will delight your taste buds. A balanced dish of perfectly grilled salmon, fluffy quinoa, and fresh greens, ready in just 30 minutes.
Ingredients
- 2 salmon fillets
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups mixed greens (spinach, arugula, or kale)
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional toppings: sesame seeds, cherry tomatoes, or sliced radishes
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
- Grill the Salmon: Preheat the grill to medium-high heat. Brush salmon fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side or until the salmon flakes easily with a fork.
- Assemble the Bowl: In a large bowl, layer cooked quinoa, mixed greens, and grilled salmon. Top with avocado slices and any optional toppings you desire.
- Drizzle with Lemon: Squeeze fresh lemon juice over the entire bowl for an added burst of flavor. Serve immediately and enjoy a healthy, delicious meal!
Cook’s tips
- Preheat your grill properly to ensure a nice sear on the salmon.
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Let the salmon rest for a few minutes after grilling to keep it juicy.
- Add a squeeze of lemon just before serving to brighten flavors.
- Feel free to swap in your favorite greens or add extra veggies.
Substitutions
- Use brown rice or farro instead of quinoa.
- Swap salmon for grilled shrimp or tofu for a different protein.
- Use lime juice instead of lemon for a twist.
- Add a dollop of tzatziki or hummus for extra creaminess.
- Use baby spinach or mixed salad greens instead of kale.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold as a salad.
FAQ
Can I use frozen salmon for this recipe?
Yes, just thaw it completely and pat dry before grilling to ensure even cooking.
How do I know when the salmon is done?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
Can I make this bowl ahead of time?
You can prepare the quinoa and greens ahead, but grill the salmon fresh for best texture. Assemble just before serving.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but check your broth if using to ensure it's gluten-free.
