Nourishing Grilled Salmon & Veggie Quinoa Bowl
A heart-healthy meal packed with flavor and nutrition, featuring grilled salmon, fresh vegetables, and fluffy quinoa.
Ingredients
Main Ingredients
- 1 fillet salmon fillet (skin-on or off) ensure freshness for best taste
- 1 teaspoon olive oil for seasoning the salmon
- 1/2 teaspoon lemon juice for seasoning the salmon
- 1/2 cup cooked quinoa rinsed before cooking
- 1/2 cup steamed broccoli florets steamed until tender
- 1/4 cup green beans cooked until tender
- 1 small tomato cut in half
- 1 hard-boiled egg halved cooked for 8-10 minutes
- Fresh parsley for garnish chopped for added freshness and color
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 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 the salmon fillet with salt, pepper, olive oil, and lemon juice. Heat a skillet over medium heat, place the salmon in the skillet, and cook for 3-4 minutes per side until golden and flaky. Set aside to rest.
- Steam the broccoli and green beans until tender yet 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 color and freshness.
Notes
Serve warm and feel free to add extra lemon juice or olive oil for flavor. Leftovers can be stored in an airtight container in the fridge for 1-2 days. You can replace salmon with chicken or tofu, and feel free to explore with different seasonal vegetables.