Introduction: A Family Favorite with a Nutritious Twist
In my Nonna’s kitchen, food was always about balance—something comforting yet clean, indulgent yet nourishing. This Hearty Grilled Salmon & Quinoa Power Bowl is a tribute to that philosophy. It’s what I turn to when I want something deeply satisfying but still light enough for a warm summer evening. This bowl brings together flaky grilled salmon, protein-packed quinoa, vibrant veggies, and a perfect hard-boiled egg for a deliciously well-rounded meal.
Whether you’re cooking for yourself, your family, or a dinner with friends, this recipe is one you’ll want to come back to all season long.
Why You’ll Love This Grilled Salmon Power Bowl
- Packed with Protein: Between the salmon, quinoa, and egg, this bowl is a muscle-repairing powerhouse.
- Colorful and Fresh: Every component is a pop of color, flavor, and nutrition.
- Make-Ahead Friendly: You can prep most of the ingredients ahead for a quick dinner or work lunch.
- Mediterranean Vibes: With simple seasoning, fresh herbs, and olive oil, it’s inspired by the clean and zesty flavors of Mediterranean cuisine.
Ingredients (Serves 4)
For the Salmon:
- 🐟 1 large salmon fillet (with or without skin)
- 🧂 Salt and freshly ground black pepper, to taste
- 🍋 1 teaspoon olive oil
- 🍋 1/2 teaspoon fresh lemon juice
For the Bowl:
- 🥦 2 cups steamed broccoli florets (about 1/2 cup per bowl)
- 🥗 1 cup cooked green beans (1/4 cup per bowl)
- 🍅 4 small tomatoes, halved
- 🥚 4 hard-boiled eggs, peeled and sliced in half
- 🍚 2 cups cooked quinoa (1/2 cup per bowl)
- 🌿 Fresh parsley, roughly chopped for garnish
Optional Extras:
- 🥑 Sliced avocado
- 🥕 Pickled carrots or radish
- 🌰 Toasted almonds or seeds
- 🧄 Garlic-yogurt dressing or tahini lemon sauce
Instructions
Step 1: Cook the Quinoa
- Rinse 1 cup of dry quinoa under cold water.
- Combine with 2 cups of water and a pinch of salt in a saucepan.
- Bring to a boil, then cover and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
- Let it rest covered for 5 minutes, then fluff with a fork.
Step 2: Prepare the Vegetables
- Steam broccoli and green beans until just tender (about 3–4 minutes each).
- Halve the tomatoes and set aside.
Step 3: Boil the Eggs
- Place eggs in a pot, cover with cold water.
- Bring to a gentle boil, then cook for 9–10 minutes.
- Cool immediately in ice water, peel, and halve.
Step 4: Grill the Salmon
- Season the salmon fillet with salt, pepper, olive oil, and lemon juice.
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill the salmon skin-side down (if it has skin) for about 4–5 minutes, then flip and grill another 3–4 minutes until cooked through and flakes easily with a fork.
- Let rest for a minute, then cut into 4 portions.
Step 5: Assemble the Bowls
- In each bowl, add a base of quinoa.
- Arrange broccoli, green beans, tomatoes, and a hard-boiled egg around the edges.
- Place the grilled salmon in the center.
- Garnish with fresh parsley and any extras you like!
Nutritional Benefits
This Grilled Salmon & Quinoa Power Bowl is a nutritional all-star:
- Salmon: Omega-3 fatty acids, protein, vitamin D.
- Quinoa: Complete protein, fiber, iron.
- Eggs: Biotin, choline, and satisfying fats.
- Broccoli & Green Beans: Fiber, antioxidants, vitamin C.
- Tomatoes: Lycopene and potassium.
It’s a complete, heart-healthy, anti-inflammatory meal—ideal for active summer days.
Tips & Variations
Meal Prep-Friendly
- Make the quinoa, veggies, and eggs ahead.
- Grill salmon fresh, or cook and store for up to 2 days.
Make It Sauce-y
- Try a dollop of herbed Greek yogurt sauce or lemon-tahini dressing.
- For spice, add chili flakes or harissa paste.
Low-Carb Option
- Skip quinoa and add spiralized zucchini or leafy greens as the base.
Veggie-Packed Version
- Add roasted sweet potatoes, grilled zucchini, or beet slices for a rainbow effect.
