This Salmon Quinoa Bowl is packed with superfoods and generously seasoned with a special teriyaki marinade. Packed with protein, healthy fats and fiber, serve it as a quick lunch or dinner any day of the week.
Why you’ll love quinoa salmon bowl
Hearty and Filling! With two types of complete proteins (looking at you salmon and quinoa), plenty of healthy fats from avocado and boatloads of fiber thanks to crisp vegetables, this is a light yet filling meal. A perfect way to stick to your healthy eats for the new year, too!
Super Fast! What if I told you you could have this meal for two ready in less than 25 minutes, start-to-finish?! Super simple and full of pantry ingredients, this is the type of weeknight dinner I like to make after a long work day. Talk about a meal that makes you look forward to cooking at home!
Meal Prep Friendly! The recipe written makes two salmon bowls, but go wild and double the recipe for a meal prep meal for the week. Store the quinoa and salmon separately, as well as the scallions, cucumbers and carrots. This way, all you have to do on the day of eating is assemble and enjoy!
Seriously love salmon? Be sure to make Mediterranean Salmon, Cedar Plank Salmon and Salmon Stir Fry!
Ingredients
This salmon and quinoa bowl is made with many ingredients you probably already have on hand. A quick stop at the grocery store for fresh salmon and you are good to go! We will need:
- Quinoa
- Salmon filet
- Soy sauce
- Rice vinegar
- Garlic
- Honey
- Cornstarch
- Vegetable oil
- Green onions
- Cucumber
- Carrots
- Avocado
- Jalapeno
Ingredient notes & substitutions:
- Salmon: Pick up a 1-lb piece of salmon from the fish counter or look for a center-cut filet at Trader Joe’s. Feel free to ask the fishmonger to remove the skin for you, or do it when you get home.
- Rice vinegar: Use seasoned rice vinegar for a slightly sweeter marinade, or plain rice vinegar for more tang. If you have mirin (Japanese rice wine) on hand, feel free to use that too!
- Greens: Up the greens by serving the quinoa and salmon bowl over a bed of chopped romaine or baby spinach, or toss in some steamed broccoli or asparagus.
How to make
Quinoa with salmon is a match made in heaven. I like to have the quinoa cooking on the stove while I marinate and cook the salmon. Here’s how to do it in no time flat:
Cook quinoa: Prepare the quinoa according to package instructions. Fluffy with a fork and set aside.
Make salmon marinade: While the quinoa is cooking, place salmon, soy sauce, rice vinegar, garlic, honey and cornstarch into a medium bowl. Mix gently until well combined.
Cook salmon: Heat a non-stick skillet on medium-high heat with vegetable oil. Add the marinated salmon pieces and cook for 5-6 minutes, or until the salmon is just cooked through and the sauce has thickened. Gently move the pieces as the salmon pieces will be fragile.
Arrange bowls: Divide quinoa and salmon pieces into two bowls. Top with green onions, cucumbers, carrots, ½ avocado and jalapeno slices, if desired. Enjoy!
Serving suggestions
This quinoa bowl with salmon makes a wonderful light lunch or easy weeknight dinner. For crunch and color, I like to sprinkle on some white or black sesame seeds at the very end. Get creative with this one!
How to store for meal prep
For best results, store all components of this salmon bowl separately:
- Quinoa: Store in the fridge in an airtight container for up to 5 days.
- Salmon: Store in the fridge in an airtight container for 3 days.
- Vegetables: Prep and cut your vegetables, then store in a large container in the fridge for up to 5 days.
Salmon quinoa bowl FAQs
How many calories are in a quinoa salmon bowl?
One serving of this salmon quinoa bowl is 886 calories!
What can I put in quinoa?
Quinoa is a blank canvas of sorts that can be tossed and topped with just about anything. Adding salmon and crisp vegetables gives it that much more pizzazz.
How are you supposed to cook salmon?
Salmon is best cooked over medium heat on the stovetop. Cooking seafood at a low to moderate temperature prevents overcooking and destroying those delicate protein fibers. During cooking, be gentle with the salmon flesh, as it has a tendency to break easily.
Looking for more power bowl recipes? Check these out!
- Bibimbap Bowls
- Edamame Bowls
- Vegetarian Grain Bowls
- Greek Power Bowls
- Healthy Ramen Bowl
- Sweet Potato Breakfast Bowls
If you make this Salmon Quinoa Bowl recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Salmon Quinoa Bowl
ingredients
- 1 cup dried quinoa
- 1 lb salmon filet skinless and cut into ½ inch cubes
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 2-3 green onions minced
- ½ cucumber quartered
- 2 carrots julienned
- 1 avocado thinly sliced
- 1 jalapeno thinly sliced (optional)
instructions
- Cook quinoa: Prepare the quinoa according to package instructions. Fluffy with a fork and set aside.
- Make salmon marinade: While the quinoa is cooking, place salmon, soy sauce, rice vinegar, garlic, honey and cornstarch into a medium bowl. Mix gently until well combined.
- Cook salmon: Heat a non-stick skillet on medium-high heat with vegetable oil. Add the marinated salmon pieces and cook for 5-6 minutes, or until the salmon is just cooked through and the sauce has thickened. Gently move the pieces as the salmon pieces will be fragile.
- Arrange bowls: Divide quinoa and salmon pieces into two bowls. Top with green onions, cucumbers, carrots, ½ avocado and jalapeno slices, if desired. Enjoy!
notes
- Quinoa: Store in the fridge in an airtight container for up to 5 days.
- Salmon: Store in the fridge in an airtight container for 3 days.
- Vegetables: Prep and cut your vegetables, then store in a large container in the fridge for up to 5 days.
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