Servings: 2 bowls
Calories: 450kcal
Equipment
- skillet
- Pot
- Bowl
Ingredients
For the Salmon
- 2 fillets Salmon a rich source of omega-3 fatty acids
- to taste Salt essential for bringing out the natural flavors
- to taste Pepper essential for bringing out the natural flavors
For the Quinoa
- 1 cup Quinoa superfood providing protein and fiber
- 2 cups Water can substitute with vegetable broth for flavor
For the Salad Mix
- 1 cup Cucumber adds refreshing crunch
- 1 cup Cherry tomatoes bursting with sweetness
- 1/4 cup Red onion gives a sharp bite
- 1/2 cup Feta cheese creamy and tangy
For the Dressing
- 2 tablespoons Olive oil a healthy fat that enriches flavors
- 2 tablespoons Lemon juice brightens up the dish
Instructions
Preparation
- Rinse quinoa under cold water to remove bitterness.
- Combine rinsed quinoa and 2 cups of water in a pot. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer quinoa for about 15 minutes until water is absorbed.
- Season salmon fillets with salt, pepper, and fresh lemon juice just as quinoa finishes.
- Heat olive oil in a skillet over medium heat until shimmering.
- Cook salmon for 4-5 minutes on each side until opaque and flakes easily.
- Mix cooked quinoa, cucumber, cherry tomatoes, red onion, and feta in a large bowl.
- Top each bowl with a piece of salmon and drizzle with lemon juice if desired.
Notes
Serve with fresh herbs like parsley or dill for added flavor. Store salad components separately to maintain freshness.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 500mg | Potassium: 800mg | Fiber: 6g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg
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