The Best Salmon Quinoa Bowl (Healthy, 30-Mins)
A vibrant, nutrient-packed bowl with perfectly baked salmon, fluffy quinoa, fresh vegetables, and a creamy, spicy tahini-sriracha dressing. A healthy, satisfying, and easy meal for any night.
Servings 4 Servings
Calories 600kcal
Ingredients
- 4 4-6 oz skin-on or skinless salmon fillets (wild or Atlantic)
- 1 cup dry quinoa white or tri-color
- 2 cups water or vegetable broth
- 2 tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 1 lemon sliced (plus extra for juice)
- 4 cups mixed greens e.g., arugula, kale, or spinach
- 1 large cucumber diced
- 2 medium carrots shredded or julienned
- 1 ripe avocado sliced or cubed
- 1/4 cup fresh dill or scallions chopped (for garnish)
- For the Tahini-Sriracha Dressing:
- 3 tablespoons tahini paste
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon Sriracha or to taste
- 2-4 tablespoons warm water to thin
Instructions
- Cook the Quinoa Base: Rinse the quinoa thoroughly. In a medium saucepan, combine quinoa and water/broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Place salmon fillets on a lined baking sheet. Drizzle with 1 tablespoon of olive oil, season generously with salt and pepper, and top with thin lemon slices. Bake for 12-15 minutes, or until the salmon is flaky and cooked through.
- Make the Dressing: While the salmon cooks, whisk together the tahini, lemon juice, maple syrup, Sriracha, and a pinch of salt. Gradually whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Prepare the Fresh Components: If using kale, lightly massage it with a small amount of olive oil and a squeeze of lemon juice to tenderize. Chop or slice the cucumber, carrots, and avocado.
- Assemble the Bowls: Divide the cooked quinoa among four bowls. Top the quinoa with a layer of mixed greens, followed by the prepared cucumber and carrots.
- Final Assembly: Place one warm salmon fillet atop the vegetables in each bowl. Arrange the avocado slices alongside the salmon. Drizzle generously with the Tahini-Sriracha dressing and garnish with fresh dill or chopped scallions. Serve immediately or pack components separately for meal prep.