Imagine a dish that's not only easy on the eyes but also packed with nutrition and flavor. That's exactly what you get with this salmon, quinoa, tomatoes, cucumbers, and parsley bowl. It's a perfect blend of rich, tender salmon and fluffy quinoa, with the fresh juiciness of tomatoes, the crisp crunch of cucumbers, and the aromatic lift of fresh parsley.
This meal is a powerhouse of health benefits, offering a balanced mix of proteins, healthy fats, vitamins, and minerals. Ideal for any meal, it's especially great for those looking to eat something wholesome without spending hours in the kitchen.
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Why This Recipe Works
This recipe shines because it balances nutrition, convenience, and taste in one dish. The salmon provides high-quality protein and omega-3 fatty acids, essential for heart health and brain function. Quinoa, a complete protein and a fantastic source of fiber, pairs beautifully with the salmon, making this dish particularly satisfying. Adding fresh vegetables like tomatoes and cucumbers introduces vitamins and hydration, while parsley offers a burst of flavor and a dose of antioxidants. This combination ensures that you're not just eating a meal that tastes good, but one that also contributes positively to your overall health.
Moreover, the simplicity and versatility of this recipe are what make it truly stand out. It's straightforward enough for a weeknight dinner but also elegant for entertaining guests. The ingredients can be prepped in advance and quickly assembled, making it an excellent option for meal planning and busy schedules. Plus, it's easy to customize based on what you have on hand or your dietary preferences, making it a go-to recipe that never gets old. Whether you're a seasoned chef or a novice in the kitchen, this salmon quinoa bowl is a delicious, no-fuss meal that promises satisfaction with every bite.
Ingredients
Salmon - A hearty source of omega-3 fatty acids, perfect for grilling or pan-searing. Trout or chicken are good substitutes if you prefer.
Quinoa - A gluten-free, protein-rich grain that serves as the base. Brown rice or couscous can be used as alternatives.
Tomatoes - Add juiciness and a burst of color. Cherry tomatoes are a sweet, bite-sized option, but diced regular tomatoes work well too.
Cucumbers - Provide a crisp, refreshing crunch. Bell peppers could add a different crunch if cucumbers aren’t your favorite.
Parsley - Brings a fresh, herby flavor to tie everything together. If not available, cilantro or basil can offer a nice twist.
Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Cook salmon skin-side down first to get crispy skin and keep the flesh moist.
- Let the quinoa and salmon cool slightly before adding to the salad to keep the vegetables crisp.
- Dress the bowl just before serving to prevent it from becoming soggy.
- Add a squeeze of lemon or a drizzle of olive oil for an extra flavor boost.
How to Serve
Salmon, quinoa, tomato, cucumber, and parsley bowl is a colorful, nutritious meal that's both satisfying and light. Perfect for lunch or dinner, it's a balanced dish that combines protein, grains, and vegetables in a harmonious mix.
- As a Refreshing Lunch: This bowl is ideal for a midday meal that won't leave you feeling sluggish. Its combination of protein, fiber, and fresh veggies provides sustained energy throughout the afternoon.
- Dinner for One or Two: It's easy to adjust the servings for a solo meal or a dinner date. The dish presents beautifully, making it perfect for a special, yet simple, homemade meal.
- Picnic or Potluck: This bowl is also great for sharing at picnics or potlucks. It's a crowd-pleaser that's easy to transport and can be eaten cold or at room temperature.
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Salmon and Quinoa Bowl
Ingredients
- 2 salmon fillets about 6 oz each
- 1 cup quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ cup fresh parsley chopped
- Olive oil for cooking and dressing
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, season the salmon with salt and pepper. Heat a skillet over medium-high heat, add a little olive oil, and cook the salmon, skin-side down first, for about 4-5 minutes on each side, or until done to your preference.
- In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and chopped parsley. Drizzle with olive oil, season with salt and pepper to taste, and gently toss to combine.
- Divide the quinoa mixture between two bowls. Top each with a salmon fillet. Serve with lemon wedges on the side.
Notes
• Cook salmon skin-side down first to get crispy skin and keep the flesh moist.
• Let the quinoa and salmon cool slightly before adding to the salad to keep the vegetables crisp.
• Dress the bowl just before serving to prevent it from becoming soggy.
• Add a squeeze of lemon or a drizzle of olive oil for an extra flavor boost.