Description
A vibrant and nutritious bowl featuring tender salmon, fluffy quinoa, fresh vegetables, and feta cheese, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Preheat the grill or a skillet over medium-high heat. Coat salmon fillets with olive oil, garlic powder, oregano, salt, and pepper. Grill or pan-sear for about 5-6 minutes on each side or until cooked to desired doneness.
- In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives. Toss gently to mix the ingredients well.
- Plate the quinoa mixture and top it with the grilled salmon fillets. Sprinkle with crumbled feta cheese and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a zesty boost.
Notes
Keep quinoa and salmon separate if storing leftovers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg