Nourishing Grilled Salmon & Veggie Quinoa Bowl
Introduction
Looking for a healthy and tasty meal? The Nourishing Grilled Salmon & Veggie Quinoa Bowl is just what you need! This dish is packed with nutrients and flavor, making it perfect for lunch or dinner. It combines the goodness of salmon, fresh veggies, and quinoa in one delightful bowl.
Why Make This Recipe
This recipe is great for anyone wanting to eat better without spending a lot of time in the kitchen. It’s simple to make and ready in less than 30 minutes! Plus, it’s a crowd-pleaser that even kids will enjoy. You’ll love how filling and nourishing this bowl is, perfect for busy days or relaxing weekends.
How to Make Nourishing Grilled Salmon & Veggie Quinoa Bowl
Ingredients:
- 1 salmon fillet (skin-on or off)
- Salt and pepper, to season
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 1/2 cup steamed broccoli florets
- 1/4 cup green beans, cooked
- 1 small tomato, cut in half
- 1 hard-boiled egg, halved
- 1/2 cup cooked quinoa
- Fresh parsley, chopped, for garnish
Directions:
1️⃣ Cook the Quinoa: Rinse 1/4 cup quinoa under cold water. In a small saucepan, combine the rinsed quinoa with 1/2 cup water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 12-15 minutes until all the water is absorbed. Fluff with a fork and set aside.
2️⃣ Grill the Salmon: Season your salmon fillet with a pinch of salt, a dash of pepper, a drizzle of olive oil, and a splash of lemon juice. Heat a skillet over medium heat. Place the salmon in the skillet and cook for 3-4 minutes per side until it’s golden and flakes easily with a fork. Set aside to rest.
3️⃣ Steam the Vegetables: Steam the broccoli and green beans until they’re tender but still bright green and crisp, about 5 minutes. Remove from heat.
4️⃣ Prepare the Egg: Place the egg in boiling water and cook for 8-10 minutes for a firm yolk. Cool, peel, and cut in half.
5️⃣ Assemble Your Bowl: Spoon the quinoa into the bottom of your bowl. Arrange the grilled salmon, steamed broccoli, green beans, tomato halves, and boiled egg on top. Sprinkle with fresh parsley for a pop of color and freshness.
6️⃣ Time to Eat: Dig into this wholesome, vibrant bowl! Perfect for a nourishing lunch or dinner.
How to Serve Nourishing Grilled Salmon & Veggie Quinoa Bowl
Serve this bowl warm. It’s great on its own or with your favorite dressing, like a tangy tahini or lemon vinaigrette.
How to Store Nourishing Grilled Salmon & Veggie Quinoa Bowl
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to 2 days. Reheat gently before eating, or enjoy it cold!
Tips to Make Nourishing Grilled Salmon & Veggie Quinoa Bowl
- Make sure to rinse the quinoa well to remove any bitterness.
- Feel free to swap the veggies based on what you have at home—zucchini or bell peppers work great, too!
- If you want more protein, add another egg or some chickpeas.
Variation
You can easily turn this bowl into a vegetarian option by replacing the salmon with grilled tofu or chickpeas.
FAQs
1. Can I use frozen vegetables?
Yes! Frozen veggies are a handy option. Just steam them according to the package instructions.
2. Is this recipe gluten-free?
Yes, all the ingredients in this bowl are gluten-free, making it a great choice for gluten-sensitive folks.
3. Can I meal prep this dish?
Absolutely! This bowl is perfect for meal prep. Just keep the ingredients separate until you’re ready to eat to keep everything fresh!
Nourishing Grilled Salmon & Veggie Quinoa Bowl
Ingredients
For the quinoa
- 1/4 cup quinoa Rinse under cold water before cooking
- 1/2 cup water For cooking quinoa
For the salmon and veggies
- 1 fillet salmon Skin-on or off
- to taste Salt and pepper For seasoning
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 1/2 cup steamed broccoli florets
- 1/4 cup green beans Cooked
- 1 small tomato Cut in half
- 1 hard-boiled egg Halved
- 1/2 cup cooked quinoa
- to taste Fresh parsley Chopped, for garnish
Instructions
Preparation
- Rinse 1/4 cup quinoa under cold water. In a small saucepan, combine the rinsed quinoa with 1/2 cup water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 12-15 minutes until all the water is absorbed. Fluff with a fork and set aside.
- Season your salmon fillet with a pinch of salt, a dash of pepper, a drizzle of olive oil, and a splash of lemon juice. Heat a skillet over medium heat. Place the salmon in the skillet and cook for 3-4 minutes per side until it’s golden and flakes easily with a fork. Set aside to rest.
- Steam the broccoli and green beans until they’re tender but still bright green and crisp, about 5 minutes. Remove from heat.
- Place the egg in boiling water and cook for 8-10 minutes for a firm yolk. Cool, peel, and cut in half.
Assembly
- Spoon the quinoa into the bottom of your bowl. Arrange the grilled salmon, steamed broccoli, green beans, tomato halves, and boiled egg on top. Sprinkle with fresh parsley for a pop of color and freshness.
- Dig into this wholesome, vibrant bowl! Perfect for a nourishing lunch or dinner.
Notes
ANNONCE
