Salmon Quinoa Bowl (Printer-Friendly Layout)
Big chunks of salmon, grilled veggies, and quinoa all in one bowl, topped with a lively lemon-dill sauce.
# Ingredients You'll Need:
→ For the Salmon
01 -
0.25 teaspoon (1 g) black pepper, freshly ground
02 -
0.5 teaspoon (2.5 g) sea salt or add as much as you want
03 -
2 garlic cloves, chopped up
04 -
1 teaspoon (2 g) dried dill or try 1 tablespoon (3 g) of fresh dill, snipped
05 -
1 tablespoon (15 ml) lemon juice, freshly squeezed
06 -
2 tablespoons (30 ml) good extra virgin olive oil
07 -
4 salmon fillets, about 170 g each, skin on or no skin, roughly 2.5–4 cm thick
→ For the Quinoa
08 -
2 cups (480 ml) veggie broth or water
09 -
1 cup (180 g) quinoa, rinse first
→ For the Grilled Vegetables
10 -
Salt and black pepper, just a sprinkle
11 -
1 tablespoon (15 ml) plain olive oil
12 -
1 red onion, chopped into wedges
13 -
1 zucchini, sliced into 1.25 cm thick circles
14 -
1 yellow bell pepper, cut into strips
15 -
1 red bell pepper, cut into strips
→ For the Lemon-Dill Dressing
16 -
Salt and some black pepper, to taste
17 -
0.5 teaspoon (2.5 g) Dijon mustard
18 -
1 garlic clove, finely chopped
19 -
1 tablespoon (3 g) fresh dill, chopped (or use 1 teaspoon (2 g) dried dill)
20 -
2 tablespoons (30 ml) lemon juice, freshly squeezed
21 -
0.25 cup (60 ml) extra virgin olive oil
→ Optional Garnishes
22 -
Avocado slices
23 -
Feta cheese, crumbled
24 -
Lemon wedges
25 -
Chopped fresh parsley
# Step-by-Step Instructions:
01 -
Grab four bowls and scoop in your warm quinoa first. Top each with a salmon fillet and the colorful grilled veggies. Spoon over that lemon-dill dressing and finish off with some fresh parsley, avocado, feta, or a couple of lemon wedges. Dig in while it’s still warm.
02 -
Pour the olive oil, lemon juice, chopped dill, garlic, Dijon mustard, some salt, and a bit of pepper into a small bowl or jar. Whisk or shake everything up until it’s all mixed well. Give it a taste and see if you want more seasoning.
03 -
Let the grill get nice and hot, make sure it’s clean and rubbed with oil so nothing sticks. Take the salmon out of the marinade and let any extras drip off. Put the fillets right on the grill (skin side down if your pieces have skin). Cook each side for about 4–6 minutes, but go by thickness and how well-done you want it. You’ll know it’s ready when it flakes apart and the temperature in the thickest spot hits 57–63°C. After that, take 'em off and give them a minute to chill.
04 -
Toss your cut-up peppers, onions, and zucchini with olive oil and sprinkle some salt and pepper. Preheat your grill or grill pan to medium-high (think 190–230°C). Oil the grates a little. Space the veggies out in one layer (work in batches if it’s tight). Grill each side for 4–6 minutes, so they’re a little charred but still have some bite. Take them off when they’re ready and keep them handy.
05 -
With paper towels, blot the salmon dry. In a small bowl, whisk together olive oil, lemon, dill, garlic, salt, and pepper. Drop the fish in a shallow dish or put it in a zip bag, then cover with marinade. Leave it at room temp for about 15–20 minutes while you heat up the grill and get your veggies ready. If you let it sit longer, stash it in the fridge, then let it lose its chill before grilling.
06 -
Rinse the quinoa really well in a fine sieve under running water so it’s not bitter. Pour it into a medium pot along with water or broth. Set on medium-high, bring to a boil, then lower the heat, slap on a lid, and simmer for 15 minutes until it drinks up the liquid. Pull it off the burner, let it sit for 5 minutes, then fluff it up with a fork and put aside.
# Extra Tips and Tricks:
01 -
Wild salmon usually tastes better and really gives a big boost of omega-3s.
02 -
Stash leftovers in the fridge—they’re good cold or you can gently warm them again.