Salmon and Quinoa Buddha Bowl
A vibrant and satisfying grain bowl featuring seared salmon, nutrient-rich quinoa, and a medley of fresh vegetables, perfect for a quick and healthy meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
35g protein
34g carbs
17g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 1 cup quinoa
- 2 cups water
- 200 g cherry tomatoes
- 1 cucumber
- 1 avocado
- 100 g spinach
- 1 lemon
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water and add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- 2
While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium-high heat. Season the salmon fillet with salt and pepper, then sear it in the pan, skin-side down, for about 4-5 minutes per side until cooked through and flaky.
- 3
Chop the cherry tomatoes in half, dice the cucumber, and slice the avocado. Set aside.
- 4
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, avocado, and spinach. Drizzle with the juice of one lemon and the remaining tablespoon of olive oil. Season with salt and pepper.
- 5
Flake the salmon into large pieces and arrange it over the quinoa and vegetable mixture.
- 6
Serve immediately, optionally garnished with additional lemon wedges.
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