I love keeping granola on-hand because it is such a fantastic snack or dessert. Another…
This glazed salmon quinoa bowl is amazing! Not to mention all of the nutrients you’re getting in one bowl! Unlike having only a salad and lean meat, salmon quinoa bowls great because they fill you up for hours.
why salmon quinoa bowls?
- The salmon could not be any easier to prepare! I broil it and it only takes 8-10 minutes.
- Quinoa is filled with nutrients including all nine essential amino acids, fiber, magnesium, B vitamins, and the list goes on….
- Use this dish as a “clean out your fridge” meal. Any veggie that you need to use up, throw it in the quinoa! You can’t go wrong.
You’ll want to make the quinoa first since it takes the longest to cook. . While that’s cooking, it’s easy to throw together the glaze, salmon, vinaigrette and veggies for the bowl.
Place salmon on a rack to broil. Pat dry and then season with salt and pepper.
Brush glaze over the salmon. Don’t forget the sides! Load this baby up! Pop the salmon in the broiler. Note, you could also bake the salmon for 15-20 minutes on 400 if preferred.
Chop your veggies and make the vinaigrette while salmon & quinoa is cooking. Once the quinoa is finished, add veggies and vinaigrette to it.
Top with the salmon. If you’d like you can add the glazed salmon & quinoa to greens.
Scrumptious, healthy and so easy!
- easy breezy salmon with herbed mustard sauce
- blackened mahi with mashed herb cauliflower
- Korean beef lettuce wraps
- skillet chicken with tomato basil ragu
This glazed salmon quinoa bowl makes a fantastic weeknight meal. Make the quinoa and vinaigrette ahead of time to cut the prep time even more!
Salmon & glaze
- 2 pieces fresh salmon
- 1/8 cup honey
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- sea salt and ground black pepper to taste
- 1/2 cup dried quinoa
- 1 cup chicken broth or stock
- 1 bay leaf
- 1/2 teaspoon sea salt
- 2 cups cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup chopped, fresh basil
- 1/2 of the salmon glaze (ingredients above)
- 2–3 tablespoons olive oil
- squeeze of lemon
- 1 tablespoons red wine vinegar (balsamic works too)
- sea salt and black ground pepper to taste
- First prepare quinoa because it takes the longest time (15 min). In a medium pot, add quinoa, chicken broth, 1 bay leaf and 1/2 tsp. of salt. Bring to a boil and then simmer for 15 minutes or until liquid is absorbed. Remove bay leaf.
- While quinoa is cooking, in a small bowl, add honey, dijon mustard, olive oil, garlic powder, salt & pepper. Stir to combine. Take about 1/2 and put it in another small bowl (for vinaigrette)
- Place salmon on broil rack and brush 1/2 of the honey mixture over salmon, making sure to coat sides.
- Broil for about 8 minutes until salmon is starting to flake and has some transparency in the middle.
- To prepare the vinaigrette, use the other half of the honey mustard glaze. Add olive oil, a squeeze of lemon and salt and pepper to taste. Whisk well.
- Once quinoa is finished, add tomatoes, red onion and basil. Add vinaigrette. Stir to combine. Season with salt and pepper.
- Divide quinoa mixture into two bowls. Top with prepared salmon.
- Serve immediately.
- Feel free to add extra veggies that you have on hand to the quinoa! Anything goes with these bowls.
- This can also be served on a bed of lettuce.
Keywords: glazed salmon, salmon bowl, salmon quinoa bowl, quinoa bowl