Ingredients
- Fresh wild-caught or farmed salmon fillets
- Quinoa (white, red, or black)
- Avocado slices or cubes
- Hard-boiled or soft-boiled eggs
- Fresh greens (spinach or arugula)
- Diced tomatoes
- Cucumber slices
- Fresh herbs (cilantro or parsley)
- Olive oil, lemon juice, garlic, and herbs for marinade (optional)
- Salt and pepper to taste
Instructions
- Marinate the salmon for 30 minutes to an hour using olive oil, lemon juice, garlic, and herbs.
- Preheat the grill to medium-high (375-400°F or 190-205°C) and lightly oil the grill grates.
- Grill the salmon fillets, skin-side down, for 12-18 minutes, depending on thickness, until it reaches 145°F internally.
- Cook quinoa by rinsing it first, then combining with water or broth in a 1:2 ratio. Bring to a boil, lower the heat, cover, and simmer for 15-20 minutes. Let it rest for 5 minutes off the heat.
- Assemble the bowl by placing quinoa as the base, followed by flaked grilled salmon, avocado slices, and a soft-boiled egg.
- Garnish with fresh greens, herbs, and a tangy dressing if desired.
Notes
- For meal prep, cook quinoa and salmon ahead of time and store separately. Assemble the bowls when ready to eat.
- You can substitute or add extra veggies like arugula or spinach to your bowl for additional nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Healthy, Power Bowl
- Method: Grilled, Stovetop
- Cuisine: Healthy, Clean Eating
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 220mg