Warmer weather is associated with lighter meals in our home and this week has definitely been a really warm one! Grain bowls make an excellent lighter meal, either for lunch or dinner.
Our current fave grain bowl features quinoa. This complete protein source is an edible seed that comes from an annual plant in the Swiss chard, beet, and spinach family. The seed is coated in a naturally occurring organic compound called saponin. Saponin protects the quinoa seeds from being eaten by insects and birds. Rinsing the seeds before cooking removes the bitter compound from the quinoa.
For this recipe, roasted salmon tops the quinoa. Creamy avocado, crispy cucumber, Green Goddess dressing and fresh herbs complete the dish. The meal is loaded with protein, healthy fats, and fiber. The quinoa and dressing can be made ahead of time and the salmon cooks in just 10 minutes, making this a quick and easy weeknight meal!
Salmon Quinoa Grain Bowl
Salmon Quinoa Grain Bowls (adapted from onceuponachef.com) Total Time: 1 hour Minutes, Cook Time: 40 Minutes, Prep Time: 20 Minutes, Makes: 4 servings
Ingredients:
- 1/4 cup extra virgin olive oil, divided
- 4 (6-ounce) skinless salmon fillets
- 1 cup quinoa
- 1 teaspoon salt, divided
- freshly ground black pepper
- 1 small cucumber, seeded and thinly sliced
- 2 avocados, pitted and diced
- 1/4 cup chopped fresh herbs, like chives, basil, and parsley, for serving
- Green Goddess dressing, homemade or purchased
- 1 lemon, cut into wedges, for serving
Directions:
Rinse the quinoa off before cooking. Cook the quinoa according to the package instructions, adding 1/2 teaspoon of salt to the cooking water. Set the grain aside to cool to room temperature.
Cook the quinoa.
Preheat the oven to 425°F. Grease a baking sheet with 1 tablespoon of the oil. Season the salmon with 1/2 teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle it with another tablespoon of the oil. Roast the salmon for about 10 minutes, or until the salmon is just cooked through.
Prep the salmon for roasting.
Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil.
Toss the quinoa with the remaining olive oil.
Assemble the bowls: spoon about 1 cup of the quinoa into each bowl. Top each bowl with a piece of roasted salmon.
Assemble the bowls with quinoa and salmon, then layers on the additional ingredients.
Add sliced cucumbers and diced avocado to the bowls. Sprinkle the avocado and cucumbers with a little salt. Sprinkle the bowls with the fresh herbs. Serve the bowls with the Green Goddess dressing and lemon wedges.
This complete meal is wonderful for lunch or dinner!
We’re all about lighten up meals in Summer! ~Linda
Salmon Quinoa Grain Bowls (adapted from onceuponachef.com) Total Time: 1 hour Minutes, Cook Time: 40 Minutes, Prep Time: 20 Minutes, Makes: 4 servings
Ingredients:
- 1/4 cup extra virgin olive oil, divided
- 4 (6-ounce) skinless salmon fillets
- 1 cup quinoa
- 1 teaspoon salt, divided
- freshly ground black pepper
- 1 small cucumber, seeded and thinly sliced
- 2 avocados, pitted and diced
- 1/4 cup chopped fresh herbs, like chives, basil, and parsley, for serving
- Green Goddess dressing, homemade or purchased
- 1 lemon, cut into wedges, for serving
Directions:
Rinse the quinoa off before cooking. Cook the quinoa according to the package instructions, adding 1/2 teaspoon of salt to the cooking water. Set the grain aside to cool to room temperature.
Preheat the oven to 425°F. Grease a baking sheet with 1 tablespoon of the oil. Season the salmon with 1/2 teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle it with another tablespoon of the oil. Roast the salmon for about 10 minutes, or until the salmon is just cooked through.
Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil.
Assemble the bowls: spoon about 1 cup of the quinoa into each bowl. Top each bowl with a piece of roasted salmon, then add sliced cucumbers and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle the bowls with the fresh herbs. Serve the bowls with the Green Goddess dressing and lemon wedges.